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(recipe, Tracey Kingman)
- 1 15.0 -ounce can chickpeas, drained and rinsed
- 1 tsp. fresh lemon juice
- 1 0.5 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.