As we step in this new year, let us try to do it lightly. No, it’s not a metaphor, I literally mean that if you’ve had quite a heavy dose of replenishing Christmas meals, then just like me, you might feel the need stay on the lighter side.

I made this salad because earlier in the day I had bought this really nice looking, fresh and green Romaine salad. Since I didn’t want to pair it with meat but I did want something a bit heartier to soothe the winter chill, I decided to raid the pantry and found a can of chickpeas.

Romaine salad, just like chickpeas, works really well with both Parmesan and lemon; all of these ingredients combined give such a nice balance to this salad. Also, it’s so easy to put together and extremely nourishing without being heavy in the least, it serves two as a main dish or four as a side dish. And if you like yours hot, add about 1/4 tsp red chili flakes to the dressing for an extra kick.

Romaine and Chickpea Salad

1 can of chickpeas, rinsed and drained

1 head of Romaine salad, rinsed, dried and cut or torn into bite size pieces

1 lemon, zested and juiced (about 4 Tblsp juice)

1 clove garlic, finely minced

A pinch of salt

1/4tsp chili flakes, optional

4 Tblsp extra virgin olive oil

45gr/3 Tblsp grated Parmesan cheese

Add the drained chickpeas to a large salad bowl. Make the dressing by mixing together the lemon zest, juice, salt, chili flakes (if using) and oil in a jar. Fasten the lid on the jar and shake well. Pour over the chickpeas, add the Romaine salad and the cheese. Give everything a nice toss until well combined and serve.