lunch · Mediterranean-inspired
Mediterranean Lemon Chickpea Bowls
A no-cook lunch with chickpeas, cucumber, tomato, herbs, and lemon.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 30 oz chickpea, drained and rinsed
- 2 cups cucumber, diced
- 2 cups tomato, halved
- ½ cups parsley, chopped
- 3 tbsp lemon juice
- 2 tbsp olive oil
- ¼ tsp salt
Equipment
Mixing bowl
How to make it
- 1
Whisk the lemon juice, olive oil, parsley, and salt in a large bowl.
- 2
Fold in the chickpeas, cucumber, and tomatoes. Divide among four bowls or containers.
Storage & leftovers
Refrigerate for up to 3 days.
Serve cold; do not reheat.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
