Great for warm weather- barely any cooking involved. I omitted the mint as I didn't have any on hand.

Well, I have one magic ingredient that is perhaps the ideal aid to all of these ends: Chickpeas. Toothsome, plump, and full of satisfying protein. Tender and wholesome, easy to transform into a lunch that nourishes.

This salad is one of my favorite ways to turn chickpeas into lunch: Crunchy with tiny cumin seeds, punched up with a pinch of red chili flakes. Cool, crisp cucumber nestles in between the chickpeas, and sun-dried tomatoes lend a savory note. It is totally satisfying and filling — and it just happens to be vegan and gluten-free, too, in case, such things are also on your list of lunch priorities. But the best part is that it is simple yet vibrant — this salad always wakes me up a little at lunchtime, with its warmth, spice, and all-round tastiness. And it only gets better in the fridge. To me, this is a good lunch — maybe the best.