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A no-cook chickpea chaat that's tangy, fresh and ready in ten minutes. Chickpeas tossed with red onion, cucumber and tomato, brightened with lemon and chaat masala.

Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.

No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.

The Egyptian breakfast: fava beans warmed through and crushed roughly in their own liquid, sharpened with lemon and garlic, then flooded with olive oil and scattered with tomato and parsley. Eaten with bread, out of the same bowl.

Cannellini or butter beans forked into a chunky, garlicky spread with olive oil and lemon, piled onto good toast and topped with sliced tomato, herbs and chili flakes. Ten minutes, and far more filling than it looks.

Tortillas toasted flat until they snap, spread with warm cumin-spiked black beans and topped with avocado, red onion and lime. Fifteen minutes, mostly from the cupboard.