Chickpea Salad With Lemon and Parmesan

I found this recipe on a cooking blog that my sister told me about. www.orangette.blogspot.com She posts some really interesting recipes and this one sounds delicious. I can't wait to try it! After trying this recipe myself and reading Kat's Mom's review, I upped the lemon juice. You could alsp possibly increase the the parmesan cheese.

• Ready In: 5 mins
• Serves: 2

Ingredients

• 1 (15 ounce) can chickpeas, drained and rinsed
• 1  tablespoon fresh lemon juice
• 1 1⁄2 teaspoons olive oil
• 1  pinch salt
• 1⁄4 cup parmigiano-reggiano cheese, loosely packed shredded

Directions

1. Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.
2. Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.