Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

 Chickpea Salad with Lemon, Parmesan, and Fresh Herbs - Beauty of this essential recipe is that it be able to be tweaked in numerous habits. Intended for a spicy version, add a few sriracha sauce. Struggle swapping away the lemon juice intended for lime juice as well as use feta cheese instead of Parmesan plus mix in some chopped clean cilantro and chopped red onion otherwise shallot. Used for a curried chickpea salad, leave out the Parmesan along with add curry powder to taste, dried currants, sliced green onions, plus shredded carrots.

 

Ingredients

• 1 15-to 15 1/2-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

 Preparation

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 temperatur