Skip to main content

Complete recipe

Lemony chickpea & cucumber bowls

Crunchy cucumber, fresh tomatoes and chickpeas make a filling lunch with no stove required.

By Forkue Updated

10 minutes2 servingseasylow budget
Choose portions & start cooking Browse recipes
Chickpeas, diced cucumber and fresh tomatoes in a lemon dressing — AI-generated serving illustration
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Chickpeas2 cans · 400 g each, drained and rinsed
  • Cucumber1 · washed and diced
  • Tomatoes2 medium · washed and chopped
  • Lemon · optional1/2 lemon · juiced
  • Parsley · optional2 tbsp · chopped

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Drain and rinse the canned chickpeas.
  2. Wash and dice cucumber.
  3. Wash and chop tomatoes into bite-size pieces.
  4. Mix chickpeas, cucumber and tomatoes in a large bowl.
  5. Drizzle with a little olive oil, season lightly with salt and pepper and add lemon juice if using.
  6. Toss well and leave for a few minutes while the tomatoes release their juices.
  7. Add parsley if using, taste and serve.
  8. Refrigerate any portions being saved for later.

Cooking and storage notes

  • Wash produce before preparing and use clean utensils.
  • Refrigerate leftovers promptly in shallow containers and reheat cooked dishes until hot throughout.