Lately I’ve had an obsession with chickpeas. I know, it’s weird. But soooo good. And good for you, too! Chickpeas are also called garbanzo beans…they’re the exact same thing. Chickpeas are high in protein, zinc, and fiber. They can be used in lots of ways: sprinkled on top of a salad, in soups, roasted, or on their own.
This recipe is so simple and can be whipped up in five minutes or less!
-1 15 oz. Can of Chickpeas
-2 Tablespoons of Olive Oil
-1 Tablespoon Lemon Juice, Fresh
-1 teaspoon Chopped Parsley, Fresh
-2 Tablespoons Parmesan Cheese
-1/8 teaspoon of Salt
Drain chickpeas and pour into a medium bowl.
Add olive oil, lemon juice, parsley, salt and Parmesan. Allow to chill for at least one hour. The longer it sits, the more flavor. (Although I may or may not have eaten half of it before I stuck it in the fridge…in the name of science.)