Chickpea, lemon and cumin salad

I’m slowly weaning myself off lemon mustard dressing, although I did sneak some mustard into this (only the slightest smidge! And of course you don’t have to, you can keep it just lemon and cumin…I just couldn’t help myself). The results were deliciously pretty:

Just ignore the fact that I photographed and ate this on the floor. I was feeling at one with nature, except also sitting inside lest it rain on me again.

Anyway, this was a result of me wanting to make my usual olive-tomato-cucumber salad a little more exciting and filling (when you make lunch for one, one-bowl meals become somewhat of an obsession). This would be really fantastic for lunch the next day if you’re having some for dinner the night before, so make as much as you dare. It’s also super super good for you.

Chickpea, lemon and cumin salad

makes enough for one for lunch on its own

• handful cooked chickpeas
• juice of 1 small/medium lemon, or half a large lemon
• a pinch or two of ground cumin
• grind of black pepper
• 1 tomato, chopped
• a few slices of cucumber
• 1 small avocado, flesh scooped out in bite size chunks
• optional: handful pitted kalamata olives, 1/4 tsp wholegrain mustard
• salt to taste – be generous if you’re not using the olives

Let chickpeas soak in lemon juice, cumin and pepper while prepping other ingredients. Mix together to coat everything in the lemon juice – the avocado will blend with it a little. Serve, either on its own or with a few slices of crusty toasted bread to mop up the juices.

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