Chickpea Salad w/ lemon, parmesan & fresh herbs

By á-47

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta chese instead of parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot.

Ingredients

• 1 15-oz. can chickpeas (garbanzo) rinsed, drained
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh parsely
• 2 Tbsp. fresh lemon juice
• 4 tea. extra-virgin olive oil
• 1 small clove garlic, pressed
• 1/3 cup (packed) freshly grated parmesan cheese
• salt

Preparation

Step 1

Combine rinsed and drained chickpeas, chopped basil, chopped parsley, lemon juice, olive oil and pressed garlic in medium bowl.

Add grated parmesan cheese and toss gently to blend all ingredients thoroughly. Season salad to taste with salt and pepper.

Can be made 4 hours ahead.