What you’ll need
- 240 g cooked no-added-salt chickpeas, drained
- 200 g cucumber, diced
- 200 g tomatoes, diced
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp black pepper
How to make it
- Drain and rinse chickpeas; put them in a large bowl.
- Add cucumber, tomatoes and parsley. Whisk oil, lemon and pepper separately.
- Toss everything together and divide between two bowls.
A useful kitchen note
A ready-to-eat lunch built around beans and vegetables. Chickpeas contain carbohydrate; use your usual portion guidance.
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Make it fit your needs
Follow your own dietary guidance and check ingredients for allergies. No nutrition totals have been calculated. Recipe times are estimates; use the doneness instructions. This recipe is general food education, not treatment for a condition.