Lemon chickpea and cucumber bowl
Editorial illustration; not a photograph of recipe testing.
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A simple assembly recipe for two light servings. Preparation time is approximately 15 minutes. This is an editorial recipe suggestion, not a kitchen-tested or nutritionally analysed recipe.
Ingredients
- 1 can ready-to-eat chickpeas, approximately 240 g drained
- Half a cucumber, diced
- 2 medium tomatoes, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, then more to taste
- A small handful of parsley, chopped
- Black pepper and optional salt to taste
Method
- Drain and rinse the chickpeas. Wash the vegetables and parsley before chopping.
- Combine the chickpeas, cucumber and tomatoes in a bowl.
- Stir together the oil and lemon juice, then fold through the bowl.
- Add parsley and adjust the seasoning. Serve immediately.
Make it yours
For a sharper flavour, add a little finely chopped onion. Serve with bread if you wish. Check the ingredients of any packaged additions against your own dietary requirements.
Plan the shopping
Add the ingredients you are missing to the weekly planner. If you are cooking for one, halve the quantities rather than assuming you need a full batch.