Chickpea & Parmesan Salad

Chickpea & Parmesan Salad

From ‘5 Ingredients 10 Minutes’ Print Book page 75
serves 1.

The tricky thing with this salad is that a whole tin of chickpeas can be quite a big eat. If you’re not super hungry feel free to ditch some of the chickpeas and save them for another meal.

1 can chickpeas (400g /14oz), drained
1 tablespoon sherry vinegar or lemon juice
1 small handful shredded parmesan cheese

1. Mix lemon juice or vinegar with 1 tablespoon extra virgin olive oil together in a small bowl. Season generously.

2. Toss chickpeas in the dressing.

3. Grate over parmesan and serve.

variations for dietary requirements:

dairy free / vegan – Try the warm chickpea salad over HERE.

carnivores – A few slices of proscuitto or jamon, torn and tossed in with the cheese wouldn’t go astray.

troubleshooting guide:

too bland – Add more salt & pepper and possibly a little more lemon.

too dry – Add a little more lemon or oil or both. You could even toss in a little of the chickpea canning liquid.

too salty – Probably a sign of salty chickpeas OR a parmesan overdose. You could rub off some of the parmesan with a paper towel. Next time consider a different brand of chickpeas. A little extra oil can ease the situation for now, extra lemon / vinegar will probably exacerbate the problem.

craving some greenery? – Toss through a handful of salad leaves or even some flat leaf parsley.

reheating potential:

Best eaten cold or at room temp. Keeps well in the fridge so highly recommended for work lunches.