Lemon-pepper chickpeas

This filling chickpea salad is a wonderfully flavorful no-cook option that’s also portable, making it ideal for lunches that you need to take with you on the go. You can vary the beans here too—Great Northern beans and cannellini beans would also be delicious. You can turn this bean salad into a main dish for dinner by serving it warm over whole-wheat couscous or pasta in any shape that you prefer. And while this recipe calls for canned or bottled juice, the lemon zest really adds that extra hit of brightness that makes this salad sing, so don’t skip it. You’ll need half of a lemon to produce enough zest and fresh juice.