Chickpea and cucumber salad bowl

• Boiled chickpeas · from a batch or a drained tin150 g
• Cucumber · diced1 medium
• Tomato · deseeded, diced1 medium
• Onion · finely chopped1/2 small
• Coriander leaves · chopped3 tbsp
• Olive oil1 tsp
• Lemon juice1 tbsp
• Roasted cumin powder1/2 tsp
• Black pepper1/4 tsp
• Green chilli · finely chopped, optional1
• Saltto taste

Method

1. 1

   Rinse the chickpeas and drain well; pat dry if from a tin.

2. 2

   Whisk the olive oil, lemon, cumin, pepper and salt in the bottom of a bowl.

3. 3

   Add chickpeas, cucumber, tomato, onion, chilli and coriander. Toss well and rest 5 minutes so the chickpeas take up the dressing.

Tips

• Crush a quarter of the chickpeas with a fork before mixing; it makes the salad creamier without any added fat.
• Add 50 g crumbled paneer or feta for a 20 g protein lunch.

Swaps

• No chickpeas? Use 150 g boiled rajma or black chana; the nutrition is close.

Storage

Keeps 1 day in the fridge; the cucumber softens after that, so add it fresh if making ahead.