Chickpeas with Lemon and Parmesan

Chickpeas with Lemon and Parmesan

AuthorJulie

1 19 oz. (540 mL) can of chickpeas, rinsed and drained
1 tbsp extra-virgin olive oil or cold-pressed canola oil
1 tbsp lemon juice (about half a lemon)
salt & pepper
¼ cup freshly grated Parmesan cheese

1

Stir everything together; serve right away or put in the fridge to chill. Can be kept overnight; makes a great portable lunch.

Ingredients

 1 19 oz. (540 mL) can of chickpeas, rinsed and drained
 1 tbsp extra-virgin olive oil or cold-pressed canola oil
 1 tbsp lemon juice (about half a lemon)
 salt & pepper
 ¼ cup freshly grated Parmesan cheese

Directions

1

Stir everything together; serve right away or put in the fridge to chill. Can be kept overnight; makes a great portable lunch.

Chickpeas with Lemon and Parmesan
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