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.
Categorybeans, salads, vegetables, vegetarian
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.
