- 2
- 10 mins
4.5/5
(13 Votes)
Ingredients
- 15 - to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
- chopped fresh basil
- chopped fresh Italian parsley
- fresh lemon juice
- extra-virgin olive oil
- small garlic clove, pressed
- (packed) freshly grated Parmesan cheese
- Coarse kosher salt
Preparation
Step 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.