This chickpea salad is punchy and picnic-fresh, with a tangy dose of lemon/garlic/parm and sweet, refreshing herbs. It comes together quickly and tastes fabulous. Use it as a side or double the recipe to make it the main event with some flatbread and sliced tomato. Get this one down, it will be a favorite!
Make ahead! Store covered in the fridge for up to 4 days.
Notes: Olive oil is extra-virgin.
HERBED CHICKPEA SALAD
Ingredients: 1, 15-ounce can chickpeas-drained, 2 tbsp. chopped fresh basil, 2 tbsp. chopped fresh parsley, 1/3 cup grated Parmesan, 1 minced garlic clove, 1/4 tsp. sea salt, 1/2 tsp. coarse pepper, juice of 1/2 lemon (about 2 tbsp.), 1 1/2 tbsp. olive oil.
Serves 2. Easily doubled or tripled.
1. Tip chickpeas into a bowl. Add parsley, basil, Parmesan, garlic and olive oil. Toss to combine.
2. Add lemon juice, salt and pepper and toss again. Let stand 20 minutes before serving.
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