Lunch recipe
Packable mashed chickpea salad with cucumber, carrot, celery, sweetcorn, mustard, parsley, lemon, and lettuce.
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Ingredients
large mixing bowl, fork, small bowl, whisk, knife, chopping board
Method
Drain and rinse the chickpeas and sweetcorn. Spend 10-12 minutes dicing the cucumber, carrots, and celery, shredding the lettuce, chopping the parsley, zesting the lemon, and cutting the zested lemon in half.
Tip the chickpeas into a large bowl and roughly mash about half of them with a fork for 3-4 minutes, leaving the rest whole for texture.
Whisk the lemon zest and juice with the mustard, olive oil, 1 tablespoon cold water, a pinch of salt, and plenty of black pepper for 2-3 minutes until glossy.
Add the cucumber, carrots, celery, sweetcorn, parsley, and dressing to the chickpeas. Fold for 4-5 minutes until the vegetables are evenly coated and the salad holds together in spoonfuls.
Take 2-3 minutes to divide the shredded lettuce between lunch boxes, spoon the chickpea salad on top, and keep any extra lemon wedges to squeeze over just before eating.
Just before serving, toss each box lightly for about 1 minute so some lettuce stays crisp and some catches the dressing. Add a final squeeze of lemon if the salad has been chilled.
