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Tuesday, April 26, 2011

Chickpea Salad with Lemon, Parmesan and Fresh Herbs

This is a delicious side dish. Fresh and light. The recipe says you can make it 4 hours ahead of time, but I found that the chickpeas and cheese absorbed some of the juice from the lemon and olive oil. I would prepare everything ahead of time (all dry ingredients) and then toss with liquids and parmesan cheese right before serving for absolute freshness.

Serves: 2Ingredients:

1 15 to 15.5 oz can chickpeas (garbanzo beans), rinsed and drained
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh flat-leaf Italian parsley
2 Tbsp fresh lemon juice
4 Tsp extra virgin olive oil
1 pressed garlic clove
1/3 Cup packed freshly grated parmesan cheese
Kosher salt and Pepper to taste
Combine all ingredients in a large bowl. Toss with fresh parmesan and season with salt and pepper. Serve chilled or room temperature.

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