Chickpea Salad With Lemon, Parmesan, And Fresh Herbs
- 1 (15 ounce) can chickpeas, rinsed, drained (garbanzo beans)
- 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
- Combine rinsed and drained chickpeas, chopped basil, chopped Italian parsley, fresh lemon juice, olive oil, and garlic in medium bowl. Add Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
chickpeas, fresh basil, fresh italian parsley, lemon juice, extravirgin olive oil, garlic, parmesan cheese, coarse kosher salt
Taken from www.food.com/recipe/chickpea-salad-with-lemon-parmesan-and-fresh-herbs-453247 (may not work)