Chickpea Salad With Lemon, Parmesan, and Fresh Herbs
Chickpea Salad With Lemon, Parmesan, and Fresh Herbs
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 cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.
Ingredients
- 1 can chickpeas (15.5 ounce can) drained and rinsed
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh Italian parsley chopped
- 2 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1 small garlic clove pressed
- 1/3 cup Parmesan cheese freshly grated and packed
- coarse kosher salt to taste
Instructions
- 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.
Notes
DO AHEAD: Chickpea salad can be made 4 hours ahead.
Cover and refrigerate. Serve salad chilled or at room temperature.
Found online at: https://www.epicurious.com/recipes/food/views/chickpea-salad-with-lemon-parmesan-and-fresh-herbs-364611