Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

Name: Chickpea Salad With Lemon, Parmesan, and Fresh Herbs
Yield: 4 servings
Ingredients: 1 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained; 1 2 tablespoons chopped fresh basil; 1 2 tablespoons chopped fresh Italian parsley; 1 2 tablespoons fresh lemon juice; 1 4 teaspoons extra-virgin olive oil; 1 1 small garlic clove, pressed; 1 1/3 cup (packed) freshly grated Parmesan cheese; 1 Coarse kosher salt

From the kitchen of Carly

Bright, garlicky chickpeas tossed with fresh basil, parsley, and a generous handful of Parmesan. Lemon juice and good olive oil tie everything together into a simple salad that tastes better the longer it sits. Make it ahead, serve it cold or at room temperature.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
12 tablespoons chopped fresh basil
12 tablespoons chopped fresh Italian parsley
12 tablespoons fresh lemon juice
14 teaspoons extra-virgin olive oil
11 small garlic clove, pressed
11/3 cup (packed) freshly grated Parmesan cheese
1Coarse kosher salt

Instructions

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.