Chickpea and vegetable lunchbox salad
Chickpea and vegetable lunchbox salad stays crisp when the vegetables are well dried and the dressing is modest. It is a convenient cold preparation using canned, fully cooked chickpeas.
This makes two lunch portions. Add bread, rice or another accompaniment according to appetite; no fixed calorie or medical diet target is claimed.
For a drier lunchbox, pack dressing separately and add it before eating. Do not substitute raw soaked chickpeas: soaking alone does not make them a ready-to-eat ingredient.
Sources and cooking guidance
FoodSafety.gov: safe minimum temperatures for cooked meat, poultry and egg dishes.
Ingredientes
Passo 1
Drain and rinse chickpeas. Wash vegetables and parsley, then dry. Cut cucumber and pepper into small pieces and halve tomatoes.
Passo 2
Whisk oil, lemon juice, salt and pepper. Toss with chickpeas and vegetables, adding parsley last. Taste and adjust gently.
Passo 3
Divide between clean covered containers and refrigerate until needed. Keep bread or crisp toppings separate.
Passo 4
Carry in an insulated bag with a cold pack. Stir before eating and keep the uneaten portion chilled rather than leaving it on a desk through the day.
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