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Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

Name: Chickpea Salad With Lemon, Parmesan, and Fresh Herbs
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.

Recipes sourced from Epicurious.com.

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