If you love Parmesan cheese (and chickpeas of course), this salad from Epicurious is definitely for you. The taste is actually reminiscent of pesto, which I cannot EVER get enough of. It was super easy to make and incredibly delicious! It’s so rare that I don’t have to make a quick run to the grocery store before preparing anything. This simple recipe calls for ingredients that I already had in my fridge/pantry. #WINNING! It was a great side dish to all of the yummy things hubby was BBQ’ing on the grill today. I can’t wait to try different variations … some chopped tomatoes and cucumbers thrown in there maybe? We’ll see. Recipe in the link above and also pasted below. Enjoy!
Chickpea Salad With Lemon, Parmesan & Fresh Herbs:
By Molly Wizenberg
1 15 to 15 ½ 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
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.
Note: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.