This is a salad I make pretty often because it's easy and delicious. Well, if you like a lot of lemon and parmesan cheese it's delicious. It's best served at room temperature and I usually like to let it sit at least overnight so the chickpeas can marinate in the lemon-dressing.
3 cans chickpeas
3 tbsps fresh chopped parsley
6 tbsps fresh squeezed lemon juice
1/4 cup extra virgin olive oil
2 garlic cloves, finely minced (around 1 tbsp)
2/3 cup fresh grated parmesan cheese
salt and pepper to taste
Rinse and drain chickpeas and pour into a large mixing bowl. Add the lemon juice, olive oil, parsley and garlic and mix together.
Grate the parmesan cheese on the thicker side of a box grater. I like to grate it thick otherwise the cheese will kind of disintegrate over time. I like to see the pieces of cheese in the salad. Add the cheese, mix together and season with salt and pepper. Done! So easy.
Plenty of cheese = nums.