This is a great store cupboard standby. As you may have gathered I'm not a great one for steeping grains and pulses the evening before, and thoroughly boiling. The tins available are quiet OK for a rapid lunch preparation.
1 tin Chickpeas
1 tin Lentils
1 Jar Artichoke Hearts
1 bunch Spring Onions
Salt and Pepper
1. Open, drain and rince the pulses.
2. Deseed the cherry tomatoes, and quarter them, chop up the spring onions, sun-dried tomatoes and add to the lentils and chickpeas.
3. Drain the artichoke hearts and cut into eighths, add to the salad with a good measure of capers. Mix thoroughly.
4. Add a dressing of lemon juice and olive oil. Salt and Pepper to taste.
The salad was delicious and we ate it for lunch with a Greek Salad, fresh Breakfast Radishes and a refreshing glass of Elderflower Cordial.
Just what we needed in all this heat!
|A lovely Summery Lunch|
|Store Cupboard ingredients|
|Chick peas and Lentils|
|Mix it all together|
|And no cooking involved!|