chickpea salad with lemon and parmesan

Ingredients:

  • 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.

Source: Orangette

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