Chickpea and apple crunch salad
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 15 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 240 g drained ready-to-eat canned chickpeas
- 1 apple, diced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- Black pepper
Method
- Wash and prepare the fresh produce as listed. Drain and rinse any canned beans.
- Combine the beans or lentils, prepared produce and parsley in a bowl.
- Mix the oil with the listed juice and pepper. Fold into the salad.
- Taste, adjust seasoning and serve immediately.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.