Chickpea and red onion salad

Chickpea and red onion salad

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

Chickpeas are pale and shaped like hazelnuts. They are the staple ingredient in the delicious hummus dip, and chickpeas with lemon and olive oil are a great marriage. I always buy the ones canned in salted water, they are pre-cooked and don’t involve any soaking or general messing around. They are abundantly available. This is a great on-the-go salad to take in for lunch and is über nutritious.

Ingredients

Quantity Ingredient
200g canned chickpeas
1/2 red onion, chopped finely
1/2 long cucumber, cubed
1 garlic clove, peeled and chopped finely
1 lemon, juiced
1 tablespoon olive oil

Method

  1. Mix all the ingredients together in a bowl and taste. The oil and chickpeas should be a great creamy taste.
  2. Pack in an airtight container and there’s your lunch.

Optional extras:

  • Try adding 1/4 teaspoon ground cumin for a totally delicious variation, and scatter in some cold roast chicken. Chopped parsley would add a splash of colour, while crumbled feta would add an extra twist.

Serving suggestions:

  • Pack this with some pitta bread and it’s a very filling lunch. This would be brilliant to serve in a big bowl for a house party, maybe with with some barbecue bits like the honey and mustard chicken or delicious juicy sausages. Great with tzatziki as well.

Leftovers:

  • This salad will keep in an airtight container in the fridge for up to 2 days.
Tags:
student cooking
easy
healthy
budget
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