Ingredients
1 carrot, shredded or grated
1/2 head of purple cabbage, shredded
1 courgette, thinly sliced
1 tin chickpeas
2 celery stalks, shredded
Handful of radishes, sliced
Method
Finely slice, shred or grate all the veggies – a Magimix or similar is super-quick if you have one!
Transfer all the veggies to a large mixing bowl with the drained and rinsed chickpeas.
Make the Creamy Tahini dressing.
Toss all of the veggies in the dressing.
To serve in your Boru bento box: place the main salad in the bottom layer, add butterhead lettuce to the top layer and use the inner tray for a big dollop of hummus to eat on the side.
Dressing:
Creamy Tahini [go to recipe]
To serve
Hummus and Butterhead lettuce.