Vegan Recipe Collection Over 800 Vegan Recipes

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1/4 cup olive oil
1 1/2 tsp salt
1 1/2 tsp cumin
1/3 pepper
If you are using spring onions, trim the ends while leaving a large portion of the green stems. Wash the
parsley, cutting off the stems and set it aside to drain. On a wooden board, finely chop the onion and the
parsley. Put them in a deep salad bowl, add the cooled chickpeas, the seasonings and the spices and mix
thoroughly.
This salad is delicious when leftover, just make sure to refrigerate it in an airtight container. Add some
chopped tomatoes for a light lunch.
Fried Cauliflower with Lemon
1 small cauliflower trimmed and cut, about 800g (1lb 14oz) florets
1/2 cup olive oil for frying
1/2 cup chopped parsley
2 garlic cloves
2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil (optional)
Cut the cauliflower into small florets, wash them and towel them dry. Fry them a few at a time in the oil.
Drain on paper towels or in a colander.
Once they have cooled, add the chopped parsley, chopped garlic, lemon juice and seasoning and stir
well. Cover the salad and leave for two hours. You can add two tablespoons of fresh olive oil before
serving.
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