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!