Mediterranean · PANTRYHOP RECIPE
Chickpea cucumber bowls
10 minutes · 2 servings · vegan
Ingredients
Check you have the quantities below.
- 1 can, drained chickpeas
- 1 medium cucumber
- 2 medium tomato
- ½ lemon
- 1 tbsp olive oil
- to taste salt
Let’s make it
- Rinse and drain cooked canned chickpeas. Dice cucumber and tomatoes.
- Toss with lemon juice, olive oil and salt. Divide into two bowls.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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