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Chickpea salad

(recipe, Tracey Kingman)


  1. 1 15.0 -ounce can chickpeas, drained and rinsed
  2. 1 tsp. fresh lemon juice
  3. 1 0.5 tsp. olive oil
  4. A pinch of salt
  5. ΒΌ cup loosely packed shredded Parmigiano Reggiano


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