Chickpeas are the most lunch box-friendly of the legumes. Unlike most beans (where it’s preferable to use the dried variety, soaking them overnight and then simmering until tender), canned chickpeas hold their form beautifully. Look for them in water, not brine and, when you’ve found your favourite brand, stock up and try one of these easy, filling and versatile recipes.
• For when you want to do little more than drain and go, try these three quick salads (1 tin of chickpeas for 2 portions).
1) Quarter 8 cherry tomatoes and radishes, then finely chop a handful of parsley. Add veg and parsley to the drained chickpeas, along with a dollop of pomegranate molasses and a dash of olive oil. Season to taste and enjoy at lunch.
2) Add 100g frozen broad beans to a heatproof bowl, pour over boiling water and drain when the water has cooked them (remove the outer shells, if you wish). Mix the drained broad beans and chickpeas with the zest of half a lemon, 40g grated parmesan, a dash of olive oil and season, to taste. Top with a large handful of rocket and mix just before eating.
3) Chop a quarter of a red onion. Top and tail a packet of green beans and blanch in boiling water, then chop into bite-size pieces. Mix the onion, green beans and drained chickpeas with a small, drained tin of tuna. Mix together with a dressing made of 1 crushed garlic clove, salt, pepper, olive oil and red wine vinegar.
• Try toasting the chickpeas for even more punch. Drain a tin of chickpeas into a bowl and sprinkle with 1 tsp ground cumin, a pinch of chilli flakes and ½ tsp ground coriander. Mix well to coat evenly, then fry in olive oil until they have become crispy in places. Pair with roasted aubergine, fresh or roasted tomato and a lemony yoghurt dressing, stuffed in a pitta.
• If you have an office microwave, make a batch of vegetarian harira soup, as it just gets better each day. Sweat finely chopped celery, onion and fresh ginger, then add 1 tsp ground cinnamon, cumin, coriander and a pinch of saffron soaked in a little warm water. Add 2 tins of chopped tomatoes, drained cooked chickpeas, veggie stock, seasoning, and finely chopped fresh coriander and parsley. Simmer, then finish with the juice of a lemon.
