• 1 cup of cooked chickpeas
• 1/2 cup thinly sliced celery
• 1/2 cup sliced spring onion or red onion
• 1/2 cup sliced radishes
• 1 cup shredded rocket/lettuce combination
• 2 tablespoons tahini
• 2 tablespoons brown rice vinegar
• 1 teaspoon mustard powder or freshly ground seeds
• 1 tablespoon shoyu

Mix the chickpeas and vegetables together. Puree the tahini by slowly adding the vinegar and shoyu, stir in the mustard and mix into the salad. Lots of fresh alkaline veggies and cooling for summer.