Time is of the essence when you want to throw together a quick bite to eat with only a few ingredients. The convenience of purchasing precooked store food is that it reduces lots of hassle when you just want something fast.
Already cooked, vacuum-packed octopus worked fine here. This lunch salad is dressed in lemon juice and virgin olive oil and doesn't need much more than a few halved cherry tomatoes, chickpeas and chopped fresh parsley.
I must mention that I should have checked the larder before preparing this lunch today. I only had half the measurement of chickpeas required for the recipe. Fortunately, I had some jarred white beans which made up the difference and also added to the already nice colours.
Preparation Time: 10 minutes
Cooking Time: None
Serves: 4
Ingredients:
200g cooked octopus, cut into chunks
400g cooked chickpeas (I used 200g here, with 200g of white beans)
½ red chilli, deseeded and chopped
8 cherry tomatoes, halved
1 handful of parsley
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
sea salt and fresh black pepper
Instructions:
Place all of the ingredients in a large salad bowl and toss together with a wooden spoon. Simple.