Chickpea Salad with Lemon and Parmesan

I was pleasantly surprised by this salad. It is, as the author said, greater than the sum of its (pantry) parts.

It is in regular rotation - often as a lunch - and subjected to variation each time it is assembled: my tastes require more lemon, a bed of greens fancies things right up, decent olives are never wrong.

You may proceed with confidence.

This is one of those recipes where you have to be careful not to make it every day once you've discovered it. So simple, so lovely, why didn't you think of this before?

I think other strong-flavoured hard cheeses can work just as well as Parmesan here, maybe even better because they can be slightly creamier. I've had good results with old Gouda and blue goat's cheese.