2tbsp extra virgin olive oil
2 spring onions, finely sliced
1 clove garlic, minced
240g cooked chickpeas (I used 1 tin, drained)
2tbsp fresh parsley, finely chopped
1tbsp fresh lemon juice
Heat the olive oil in a frying pan over a medium heat, and add the spring onions and garlic. Cook, stirring, for 2 minutes, and then add the chickpeas and parsley. Season generously with black pepper. Cook for a further 5 minutes, stirring regularly. Add the lemon juice, and serve warm.