This is my all-time go-to salad when I’m in a rush because it literally takes minutes to throw together. You can change the herbs to include mint and coriander if you don’t have parsley or basil, or use feta cheese instead of parmesan. I often take a serving of this to work for my lunch. It’s best made at least two hours ahead of time for the flavours to blend.
Ingredients: 1 x 400g (14oz) tin chickpeas, drained and rinsed
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp crushed garlic
1/3 cup grated parmesan cheese
Method: • Place all the ingredients into a bowl and toss until well combined.
• Store in the fridge until ready to serve.
Serves: 2-3 Prep Time: 10 minutes
Cooking Time: 0
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