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Mediterranean Chickpea Bowl
Lunch

Mediterranean Chickpea Bowl

15 min Serves 2

This is my go-to desk lunch — the one that comes together in the time it takes the kettle to boil. No stove, no fuss, just good things in a bowl.

Ingredients

  • 1 tin chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup crumbled feta
  • Handful of parsley, chopped
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste

Method

  1. 1

    Tip the chickpeas into a large bowl.

  2. 2

    Add the cucumber, tomatoes, red onion, feta, and parsley.

  3. 3

    Drizzle over the olive oil and lemon juice.

  4. 4

    Season with salt and pepper, then toss until everything is coated.

  5. 5

    Serve straight away, or let it sit in the fridge for an hour to let the flavours mingle.

Notes

This keeps beautifully for two days in the fridge, so I usually double it. Add a spoon of hummus on the side or some warm pita to make it a bigger meal.