Chickpea Purée with Prunes and Vegetable Sticks
IngredientsFor the purée:
1 jar of chickpeas, drained net weight 220 g
200 g SUNSWEET prunes
250 g yoghurt (3.5% fat)
1 tbsp maple syrup
2 tbsp chopped parsley
Salt, pepper, a little lemon juice
For the vegetable sticks:
- Pour chickpeas into a sieve, rinse thoroughly with cold water and drain. Put into a high-sided container with prunes, yoghurt and maple syrup and blend until creamy. Stir in the parsley and add salt, pepper and lemon juice to taste.
- Peel the carrots, cut cucumber into 3-4 pieces and then cut the vegetables in-to thick sticks, about 1 cm thick.
Canapes and Savoury Snacks, LP Bone Health, LP Gluten Free, Sides and Salads,
["New Recipe","Vegetarian/Meatless","Gluten Free","Under 500 calories"]12, 27, 26, 10,