Chickpea Salad with Parmesan, Lemon, and Fresh Herbs

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Good for any occasion! Fresh herbs combined with the acidity from the lemon. It's great! Recipe courtesy of Bon Appetit.

Difficulty: Easy - for beginners
Serves: 3

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: salad · snack · lemon · side · parmesan · chickpea ·

Ingredients

1 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

Method

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper.

DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

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