2 Servings 10 min Cook
1 Tbsp, chopped Basil
4 Tsp Olive Oil
1/3 Cup, grated Parmesan Cheese
2 Tbsp Parsley
1 Clove Garlic
2 Tbsp Lemon Juice
1 Dash Salt
15 Oz Chickpeas
PREPARATION: Rinse and drain chickpeas.
Chop basil, parsley.
Press garlic.
Grate Parmesan.
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 temperature.
