Another work lunch, with a summery twist

First I overegged myself. Now I’m bordering on having over-potatoed myself too. I need a change, so it’s ironic, then, that this week I return to the staple that I first started my work lunches with maybe three years ago: chickpeas.

Chickpeas are good little things: they’re filling, low-GI, very transportable, etc. Too much chickpea is a bad thing – but what isn’t?

I've tarted the chickpea up with a Greek-inspired ingredients (though no red onion, a lunchtime no-no). Cucumbers, black olives, feta, and sun-dried tomatoes, all topped with a lemon-oregano vinaigrette. Very tasty and light, but packed with flavour. And very good for outdoor eating.

Greek-style chickpea salad
(makes 5 servings)

2 tins chickpeas, rinsed and drained
½ tin black olives in brine, halved
100 g of dried sun-dried tomatoes (not the ones in oil), soaked in warm water and rinsed
100 g feta, crumbled or cubed in small pieces
300 g cucumber, deseeded and chopped
1 green pepper, deseeded and sliced thinly

for the vinaigrette:
1 tbsp oregano
juice of two lemons
1 tbsp olive oil

Combine the first six ingredients in a large Tupperware. Make the vinaigrette and drizzle over the salad. Close the container and shake to ensure the dressing covers the entire salad.

Scoop out 1/5 of the salad each day for lunch

Calories: 265 per serving.