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Lunch recipe

Zesty Chickpea Cucumber Carrot Salad Boxes with Lemon and Parsley

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Packable mashed chickpea salad with cucumber, carrot, celery, sweetcorn, mustard, parsley, lemon, and lettuce.

Start planningStart cookingIngredients
30 min365 kcal4 base servingsLunchPacked Lunch FriendlyVeganNo CookFilling Lunch
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chickpeas, cucumber, carrots, sweetcorn

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free

Serving tip: Refrigerate at 0–5°C and eat within 24 hours of preparation or an earlier ingredient use-by limit. Transport chilled with an ice pack. Larger households need separate complete batches; sequential batches add the stated cooking time, and preparation increases with the amount of food.

Chickpea Cucumber Carrot Salad Boxes plated and ready to serve.

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Ingredients

What you need

  • 720g chickpeas
  • 1 cucumber
  • 2 carrots
  • 3 celery sticks
  • 160g sweetcorn
  • 2 little gem lettuce
  • 1 lemon
  • 20g parsley
  • 2 tsp Dijon mustard
  • 30ml olive oil
  • 15ml water

You'll also need

knife and chopping board, measuring jug and scales, 4l mixing bowl, 750ml lunch box per serving, small dressing bowl, fork

Method

Step by step

Up to 8 clear steps
  1. Chickpea Cucumber Carrot Salad Boxes cooking step 1: Prep the crunch.
    Step 1

    Prepare ingredients

    For more than four servings, first divide the displayed ingredient totals into separate sets of no more than four servings. Complete each set in its own equipment using its share of the displayed amounts. Drain and rinse chickpeas and drain sweetcorn to the listed edible weights. Wash vegetables; finely dice cucumber, peeled carrots and celery, shred lettuce and chop all parsley. Zest the lemon and measure 40ml juice, saving any excess for another use.

  2. Chickpea Cucumber Carrot Salad Boxes cooking step 2: Mash the chickpeas.
    Step 2

    Mash some chickpeas

    In a 4l bowl, roughly mash half the chickpeas and leave the other half whole.

  3. Chickpea Cucumber Carrot Salad Boxes cooking step 3: Make the lemon mustard dressing.
    Step 3

    Mix dressing

    Whisk all lemon zest with 35ml of the measured juice, all Dijon mustard, olive oil and cold water.

  4. Chickpea Cucumber Carrot Salad Boxes cooking step 4: Fold the salad.
    Step 4

    Combine filling

    Fold all cucumber, carrot, celery, sweetcorn and parsley into chickpeas with all dressing.

  5. Chickpea Cucumber Carrot Salad Boxes cooking step 5: Pack with lettuce.
    Step 5

    Pack separately

    Divide between the servings in this batch. Keep all shredded lettuce separately covered if packing so it stays crisp.

  6. Chickpea Cucumber Carrot Salad Boxes cooking step 6: Finish before eating.
    Step 6

    Finish and eat

    Just before eating add all lettuce and the reserved 5ml lemon juice, shared evenly between servings. Keep the prepared salad chilled until eating.