Ingredients

  • 400 gram can of chickpeas, rinsed and drained
  • 1 tablespoon low salt pesto (try and find the lowest salt version in the supermarket aisle or you can prepare your own if you have time)
  • 1 tablespoon pitted kalamata olives
  • 6 cherry tomatoes halved
  • A sprinkle of feta or cheddar cheese for serving

Instructions

  1. Ensure the chickpeas are well drained after rinsing
  2. Simply combine all the above ingredients in a lunch container (except the cheese)
  3. Sprinkle over the cheese of your choice on top
  4. At lunch time, no extra heating or preparation required!

It’s often forgotten that chickpeas count in the vegetable serves for a day!

A lunch box like this will get you over a serve of vegetables for the day.