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Make this meal
Lemon chickpea crunch bowl
Bright lemon, crisp vegetables and chickpeas you can build into a bowl
- No cook
- 1 serving
- Fridge needed
What you’ll need
Ingredients
- 1 cup canned chickpeas, rinsed and drained (150 g)
- 2/3 cup chopped cucumber (80 g)
- 1/2 cup chopped tomato, about 1 small (80 g)
- 1 cup ready-to-eat baby spinach (25 g)
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/8 tsp salt, optional
Equipment
- Bowl, spoon, knife, board and colander.
- Measuring cups and spoons; can opener if needed.
