Vegan buckwheat crispbreads with tomato salsa

Vegan buckwheat crispbreads with tomato salsa

Losing weight is very depressing if you are with broccoli and greens all the time.  Especially, if you love food, it could be really hard to diet. Over a long run, diets are not going to work. How long can we count calories? Portion control, is a better choice. 5-6 meals a day, you never go hungry and you start to appreciate food much more. So I try to pick different things I have never had before. This is what I found in the supermarket, buckwheat crispbreads 🙂

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Topped these crispbreads with tomato salsa and this turned out to be the best snack I have had in a while.

Ingredients for Salsa

  • Onion-1/4 chopped fine
  • Tomato-1 chopped fine
  • Cucumber- 2″ piece-chopped fine
  • Macadamia nuts-3 nos-chopped fine
  • Chickpea, peas, groundnuts (boiled) / any kind of boiled lentils
  • Coriander leaves- 2 strands-chopped fine
  • Chilli powder- a pinch
  • Chat masala (got this from Indian grocery shop-usually used in Indian street food)
  • Salt-to taste, Lemon-optional

Method

  • Mix all the ingredients together and salsa is ready to be topped up on buckwheat crispbreads. Yum 🙂

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Serves:2 people

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