My new favorite salad!
Drain and rinse 2 cans of chickpeas. Set aside.
In a large bowl, add the zest of one lemon and the juice of 2 fresh lemons.
Press 3 cloves of garlic into the lemon juice.
Add a little salt and a good amount of pepper.
Chop about 1/2 bunch of parsley and 10 leaves of basil - add to bowl.
Add chickpeas.
Add two big handfuls of grated Parmesan cheese.
Drizzle with EVOO.
Toss. Enjoy!
This is best if it sits a few hours. I also sliced another lemon and added it as garnish.
I started with small peppers stuffed with ricotta, chorizo, parmesan, parsley, -- the usual lasagna type filling. I got tired of stuffing the peppers before the filling was gone so I took some egg roll wrappers, filled them with the ricotta mixture, rolled them and dumped some tomato sauce on them. Both the peppers and the lasagna rolls took about 20 minutes in the oven at 350 degrees.
The salad is spinach leaves, parmesan, and onion topped with Tessemae's Lemon Garlic (dressing - marinade - dip). Added some cracked pepper and it was good to go.
The lasagna rolls were a bit starchy and could have used some hot sauce so I'll try them again using flat lasagna noodles instead of won ton wrappers.
