Octopus with Chickpeas & Cherry Tomatoes Recipe

Time is of the essence when you want to throw together a quick bite to eat and 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

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

Place all of the ingredients in a large salad bowl and toss together with a wooden spoon.  Simple.