1 can of chickpeas, drained
1 lemon, zested & juiced
1 clove garlic, minced
a good pinch of kosher salt
1/4 t red chili flakes
good olive oil
2-3 T parmesan cheese
1 head of romaine, rinsed and torn into bite sized pieces
Add the chickpeas to a large bowl. In a small jar, mix together the lemon juice, zest, garlic, salt and chili flakes and pour in enough olive oil so that it doubles the amount of lemon juice. Pour over the chickpeas. Add in lettuce and parmesan cheese and toss until well combined. Eat up, hungrily.
black bean and vegetable bake
5 days ago
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