Monday, 14 April 2008

  • Simple Chickpea Salad

    1 15-ounce can chickpeas (3/4 cup dry, soaked and cooked), drained and rinsed
    1 tsp. fresh lemon juice
    1 ½ tsp. olive oil
    A pinch of salt
    ¼ cup shredded italian cheeses or dry parmesan

    Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

    Mmmm, good stuff, Maynard!

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