,

CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS

YIELD
Makes 2 servings
ACTIVE TIME
10 minutes
TOTAL TIME
10 minutes

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

PREPARATION

    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.

What do you think?

-1 points
Upvote Downvote

Total votes: 1

Upvotes: 0

Upvotes percentage: 0.000000%

Downvotes: 1

Downvotes percentage: 100.000000%

Leave a Reply

Your email address will not be published. Required fields are marked *