I’m sorry my salad recipes aren’t really recipes. I make salads with a little of this and a little of that based on what’s in the fridge/pantry/about to go bad. I think it comes from years of helping my mom assemble salads where the directive was: whatever is in the fridge. This one is a favorite of mine — and the longer it sits, the better it gets. Make this in the morning and it will be perfect by the time lunch rolls around.
Drain a can of chickpeas (garbanzo beans) and place in a bowl.
Add in the zest of one lemon, a handful of chopped parsley and a sprinkle of red pepper flakes. Season with salt and pepper.
Stir to combine. Add in 1 tablespoon of olive oil and the juice of one lemon. Mix again.
Sprinkle with parmesan cheese. Sooo good. (And healthy!)