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Plant-based · No-cook

Lemon chickpea & herb bowl

Chickpeas, cucumber and cherry tomatoes tossed with parsley, olive oil and lemon. A no-cook lunch bowl with quantities and instructions for two.

15 minutes estimated2 servingsNo-cook
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Food photograph for illustration; not the finished recipe
Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

  • Check the chickpea tin and any added dressing for ingredients that do not suit your allergies.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

  1. Combine the chickpeas, cucumber, tomatoes and parsley in a bowl.
  2. Whisk the oil and lemon juice, then toss through the salad.
  3. Divide between two bowls and serve.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

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