Chickpea lemon bowl

By Good food, simple pantry · myAudience

myAudience · AI-generated illustration · Original generated illustration; not documentary evidence

Original recipe, about two servings: drain and rinse one 400 g can chickpeas. Combine with half a diced cucumber and two chopped tomatoes. Dress with one tablespoon olive oil and one tablespoon lemon juice; season to taste. Add a handful of washed herbs if available. Keep refrigerated until serving and check allergies. Swap vegetables to suit your pantry; prices vary, so “budget” is an approach rather than a guaranteed cost.