Chickpea and Parm salad
Serves 2
1 bag of pre-washed lettuce leaves
1 can (14 oz) chickpeas, drained
1 lemon
1 small handful of shredded parmesan cheese
Open the lettuce and pick enough magazines for laying on chickpeas.
Add the desired amount of peas onto leaves.
Punch a hole in the lemon juice and press juices over salad. Shake on cheese and serve.
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