Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

salad appetizer side no-cook easter picnic vegetarian quick & easy high fiber lunch parmesan chickpea shower healthy engagement party party potluck bon appétit pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Molly Wizenberg

Makes 2 servings

Source

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.