Chickpea, cucumber and mint salad with lemon

Name: Chickpea, cucumber and mint salad with lemon
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 800g no added salt chickpeas, drained and rinsed; 1 cucumber, diced; 250g cherry tomatoes, quartered; 1 red onion, finely diced; 15g fresh mint, chopped; 15g fresh parsley, chopped; 3 tbsp rapeseed oil; 2 lemons, juice only; 1 tsp ground cumin

A fresh, crunchy chickpea salad with plenty of mint and lemon that keeps well for lunch boxes.

Time15 min
LevelEasy
Costabout £0.70 a head

4 servings

Ingredients

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800 gno added salt chickpeasdrained and rinsed
1cucumberdiced
250 gcherry tomatoesquartered
1red onionfinely diced
15 gfresh mintchopped
15 gfresh parsleychopped
3 tbsprapeseed oil
2lemonsjuice only
1 tspground cumin

Method

1
Put the chickpeas, cucumber, tomatoes and red onion in a big bowl.
2
Whisk the oil, lemon juice and cumin together with a grind of black pepper.
3
Pour the dressing over the salad.
4
Add the mint and parsley and toss well.
5
Leave for 10 minutes so the flavours mingle, then toss again and serve.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.