About 10 min · 2 bowls
Chickpea Cucumber Lunch Bowl
SaveA no-cook bowl of chickpeas, cucumber, lemon, and parsley. Ten minutes if the chickpeas are ready.
Allergen tags are cooking labels. They are not medical advice.
Ingredients
- 1½ cups / 250 g Cooked chickpeas, drained
- 1 medium Cucumber, diced
- 2 Tbsp Lemon juice
- 2 Tbsp Olive oil
- ¼ cup Fresh parsley, chopped
- ½ tsp Kosher salt
- To taste Black pepper
Method
- Rinse and drain the chickpeas. Pat dry.
- Toss with cucumber, lemon, oil, parsley, salt, and pepper.
- Taste. Add more lemon or salt if it tastes flat.
Nutrition
Kitchen estimate only, not lab-verified. A bean-and-vegetable lunch; protein depends on the chickpea brand.
Guest diet / allergy swaps
Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.
No chickpeas
Use cooked lentils if legumes are still welcome.
More filling
Add leftover rice or toasted pita (check gluten).
This recipe is gluten-free as written. That is a kitchen label, not a certification or medical advice. Read the packages you buy.
This recipe is dairy-free as written. That is a kitchen label, not medical advice. Read the packages you buy.
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See shopping listsOriginal Daily Spatula kitchen recipe.
Not medical advice. Allergen labels and swaps are for cooking convenience only — never a claim that a dish is “safe” for any condition, allergy severity, or dietary medical need. When in doubt, verify ingredients and ask a clinician or dietitian.