Quick recipes
Lemon chickpea salad
A 2-serving recipe with an approximate preparation and cooking time of 15 minutes.
- Servings
- 2
- Approximate time
- 15 minutes
- Allergen note
- Check mustard and packaged ingredients.
Ingredients
- 240 g drained cooked chickpeas
- 150 g cucumber
- 150 g tomatoes
- 20 ml olive oil
- 15 ml lemon juice
Method
- Rinse and drain the chickpeas. Wash the vegetables and cut them into small pieces.
- Whisk olive oil and lemon juice. Combine with chickpeas and vegetables.
- Season to taste, serve promptly or refrigerate. Keep perishable ingredients chilled.
Understanding this entry
Ingredient quantities scale proportionally; cooking times do not. Check labels for allergens and use safe food handling.
Further reading and reference: Topic reference ↗. Values and educational summaries are not a substitute for specialised advice.
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