Lunch / No cook

Crunchy Chickpea Camp Salad

Name: Crunchy Chickpea Camp Salad
Total time: 15 min
Yield: 2 servings
Ingredients: 1 15 oz can chickpeas, drained and rinsed; 2 cups chopped lettuce; 1 bell pepper, chopped; 0.5 cucumber, diced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 1 tbsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper

Colorful vegetables and chickpeas make a refreshing, filling lunch without lighting the stove.

By Yeaver Editorial · Recipe inspiration

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Serving inspiration. Finished results and presentation may vary.

A good meal, with a little less fuss.

Colorful vegetables and chickpeas make a refreshing, filling lunch without lighting the stove. Set out your ingredients before you start and choose a stable, permitted cooking area.

THE CAMP-KITCHEN NOTE

Keep the dressing separate until lunch to preserve the vegetables’ crunch.

Measurements use US cups, tablespoons, teaspoons, and ounces. Adjust the seasoning to your taste and check ingredient labels for any dietary needs.

THE RECIPE

Crunchy Chickpea Camp Salad

15 minTotal timeNo cookCooking methodServings

Ingredients

Instructions

Wash the vegetables with drinking-quality water before chopping. Drain the chickpeas well.
Whisk the olive oil, lemon juice, salt, and pepper in a small cup or jar.
Combine the chickpeas and vegetables in a large bowl. Toss with the dressing just before eating.

Scaling changes ingredient amounts; pan size, cooking time, and water needs may need adjustment.