- 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. Makes 2 servings.