Lemony Chickpea & Walnut Salad

I must admit that I use chickpeas from a jar in this recipe, which are perhaps a little less tasty, but only marginally so, and on balance, I’m happy to make a quasi-imperceptible compromise on flavour in exchange for the instant gratification I get out of throwing supper together in a matter of minutes. The secret is to buy the kind that come in a jar rather than a tin and to make sure you wash them thoroughly under running cold water to do away with any of the gunk which makes them turn gloopy as you cook them. To the buttery-beige chickpeas, I add extra lemon, a shower of verdant parsley and a handful of crunchy walnuts. And if I’m craving something more substantial, I’ll add a tin of meaty tuna (drained, of course), or a boiled egg – the yolk still sunshine-yellow and jammy in the middle – to the dish. Store in an airtight box or glass jar for two or three days in the fridge. As well as a welcome doorstep gift, this makes a lovely dish for picnics or packed lunches. SERVES 1 TOTAL TIME 15 Minutes Ingredients Method

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Step 1

Drain the chickpeas in a colander and run them under cold water to wash them clean. Keep running water over them until the water is clear and no longer frothy.

Step 2

Heat the olive oil in a saucepan over a medium heat. Add the chopped onion and a generous pinch of salt. Fry gently for 3-5 minutes until the onion softens and turns translucent.

Step 3

Add the chickpeas and toss together in the pan, just long enough to heat through.

Step 4

Now, remove from the heat and add the lemon zest and juice. Toss together. Lastly, sprinkle over the parsley and crumble in the walnuts.

Step 5

Toss together for a final time, season to taste and serve warm or at room temperature, as you like.