Chickpea Salad with Lemon and Parmesan

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. good olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.

Yield: 2 servings

*Courtesy of:  http://orangette.blogspot.com/2007/01/brown-bag-it.html