NO-COOK LUNCH · 15 MINUTES

Creamy lemon chickpea salad

Name: Creamy lemon chickpea salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Australian home cooking
Ingredients: 400 g can, drained chickpeas; ½ cucumber, diced; 150 g cherry tomatoes, halved; ½ cup Greek yoghurt; 1 lemon; 2 tbsp chopped parsley or mint; 2 handfuls baby spinach or lettuce

A bright, filling no-cook lunch with crunchy vegetables and a tangy yoghurt dressing.

15 minPREP0 minCOOK2SERVES

WHAT YOU’LL NEED

Ingredients

Serves 2

400 g can, drainedchickpeas
½cucumber, diced
150 gcherry tomatoes, halved
½ cupGreek yoghurt
1lemon
2 tbspchopped parsley or mint
2 handfulsbaby spinach or lettuce

LET’S GET COOKING

Method

Rinse and drain the chickpeas. Dice the cucumber and halve the tomatoes.
Stir the yoghurt with lemon zest, 1 tablespoon lemon juice, chopped herbs and a pinch of salt.
Toss the chickpeas, cucumber and tomatoes with the dressing until coated.
Arrange the spinach on plates and spoon over the dressed chickpea mixture. Finish with black pepper and extra lemon if you like.

Can I adapt this recipe?

Yes. This recipe is designed for a home kitchen. Use the substitution tip on this page as a starting point, and adjust the seasoning to taste. Ingredient swaps can change cooking time and texture, so check that food is cooked through before serving.

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