Octopus with Chickpeas & Cherry Tomatoes Recipe

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

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.