INGREDIENTS
•
1 small garlic
clove
•
50g vegetarian parmesan-style cheese, grated
(~1/4 cup grated)
•
Large handful of kale
•
400g tin of chickpeas, drained (240g when drained, or ~1 1/4 cups)
•
2tbsp lemon juice
•
50ml (~1/4 cup) extra virgin olive oil
•
Salt
•
Black pepper