A NOMVEX RECIPE
Chickpeas, lemon & crunch
Plant-based2 servings≈ 12 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Cooked chickpeas300 g
- Cucumber200 g
- Tomatoes200 g
- Lemon juice25 ml
- Olive oil20 ml
- Parsley10 g
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse and drain the chickpeas. Wash the vegetables.
Dice the cucumber and tomatoes. Chop the parsley.
Mix the lemon and oil. Toss everything together, season to taste and serve.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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