From the kitchen notebook · No. 06

Chickpea & cucumber salad

Crunchy vegetables, hearty chickpeas and a lemon dressing. An easy lunch with no cooking required.

15 minutes · Serves 2

Method

Drain and rinse the tinned chickpeas, then leave them to drain thoroughly.
Chop the cucumber and tomatoes into small pieces. Thinly slice the onion into quarter-rings and chop the parsley.
Whisk the oil with the lemon juice, salt and pepper.
Combine the chickpeas, vegetables and parsley. Pour over the dressing and toss. Taste and adjust the seasoning.

If preparing ahead, keep the dressing separate and add it just before serving.