Chickpea Salad With Lemon, Parmesan, and Fresh Herbs
['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.
TAPPECUE
EXPERIENCE
FOLLOW US
EMAIL UPDATES
