I am so grateful to Jules of for these 5 ingredients | 10 minutes entries, because they remind me that dinner can be elegant and easy. Now she's offering a free e-book to download that collects 65 recipes from the series. Enjoy! — Kim Walker
This is one of my favourite 'storecupboard' meals. I always keep parmesan, lemons and canned chickpeas on hand. It's equally as good with or without the salad leaves.
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.
chickpea & parmesan salad
[5 ingredients | 10 minutes]
2 handfuls pre washed salad leaves
1 can chickpeas (14oz / 400g), drained
1 small handful shredded parmesan cheese
1 lemon, juiced
Toss leaves, chickpeas and cheese together in a medium bowl. Add a few tablespoons lemon juice.
Toss and taste, adding more lemon until you're happy.
Season with salt & pepper.
— Jules Clancy