Free recipe
Lemon chickpeacrunch bowl
Bright lemon, crisp vegetables and ready-to-eat chickpeas. A bowl you can build one simple step at a time.
- No cook
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
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
What you’ll use
- Bowl, spoon, knife, board and colander.
- Measuring cups and spoons; can opener if needed.
Use a microwave only if your residence allows one.
How to make it
- 1
Start with the chickpeas
Check the can is ready to eat. Drain and rinse the chickpeas, let the water drain away, then measure 1 cup.
- 2
Make the crunch
Cut the washed cucumber and tomato into small pieces. Put them in the bowl with the chickpeas and ready-to-eat spinach.
- 3
Dress it gently
Add the measured lemon juice and oil. Use the spoon to lift and turn the ingredients until they have a light coating.
- 4
Taste, then decide
Taste a bite. Add a little of the optional salt, then mix and taste before adding more. Eat now, or refrigerate promptly.
Roommate tip: Toss means lift and turn, not squash. Gentle mixing keeps the vegetables crisp.
Good to know
- Check every packaged ingredient if you avoid allergens.
- No allergen-free claim is made for this recipe.
- Use ready-to-eat canned chickpeas, never dried ones. Refrigerate promptly if not eating straight away. Follow package directions for unused ingredients.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
