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Chickpea Salad with Lemon and Parmesan

From http://orangette.blogspot.com/2007/01/brown-bag-it.html
This little salad only has five ingredients, so make sure that they’re all of good quality.
A fast & easy PLUS delicious lunch idea...
Serves 2

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

Note: This salad keeps well in the fridge and is best eaten cold.

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