Ingredients:

  • 1 cup (150g) baby carrots, peeled
  • 1 cup (130g) cucumber, sliced into rounds
  • 1 cup (150g) cherry tomatoes
  • 1 cup (100g) sugar snap peas
  • 1 cup (150g) red bell pepper, sliced into strips
  • 1 cup (150g) seedless grapes
  • 4 oz (115g) sharp cheddar, cubed
  • 1/2 cup (65g) raw almonds
  • 1/2 cup (75g) kalamata olives, pitted
  • 4 oz (115g) grilled chicken strips
  • 2 cups (60g) whole grain crackers
  • 1/2 cup (30g) roasted chickpeas
  • 1/2 cup (125g) classic hummus
  • 1/2 cup (125g) tzatziki

Instructions:

  1. Wash all vegetables and fruits thoroughly. Slice the cucumbers and peppers into uniform strips or rounds. Pat the vegetables dry with a paper towel to ensure they remain crisp.
  2. Position small ceramic bowls on the wooden board or slate platter. Place the hummus and tzatziki on opposite sides to create balance and act as structural anchors.
  3. Arrange the largest items next: fan out the whole grain crackers in a curving line between the bowls. Cluster the cubed sharp cheddar and grilled chicken strips in the remaining open spaces.
  4. Fill the remaining gaps by tucking in cherry tomatoes, grapes, and sugar snap peas. Finish the board by scattering raw almonds and roasted chickpeas throughout the empty spaces.