Then I remembered this quick chickpea salad. I hadn't made it for years, but now it's back as a regular lunch time favourite.
The recipe isn't an exact thing, you will get a feel for how you like it. So don't be scared to experiment a bit.
1 can of chickpeas, drained and rinsed.
A good drizzle of Olive Oil
1 tablespoon of balsamic vinegar (feel free to add more or less if you want)
A few sun dried tomatoes cut into strips
A quarter of a block of feta cheese (again feel free to use more or less), chopped or crumbled.
A handful of parsley, finely chopped. You can also use basil in the summer months.
Black pepper to taste
Put the chickpeas in a mixing bowl and add the oil and balsamic vinegar, mix to combine. Add the feta, sun dried tomatoes and herbs and toss to combine. Add a small amount of ground black pepper. Serve on a bed of lettuce. Enjoy!