While browsing at the bookstore today, I came across this book by Molly Wizenberg who writes a food blog, Orangette. In one of her interviews, she mentioned this chickpea salad. Since chickpea is one of my favourites, I thought I'd try this.
1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ 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.
Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.
Yield: 2 servings
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