Home / Pre-prep / Chickpea salad with lemon and herbs
19 June, 2016

Chickpea salad with lemon and herbs

Posted in : Pre-prep, Salads on by : Nicole

I found this little easy, fabulous, praise worthy recipe while flipping through my neighbor’s bon apetit!

I thought it looked interesting and really who doesn’t like a little garlic with their parm and evoo?

This thing is fantastic! The garlic gives you a bite, the soft texture of the chick peas, the fresh basil!

I have been known to just whip up the “dressing” for anything else – like tonight i had left over roasted red peppers, artichokes and cherry tomatoes – and oh yes!

 

Chickpea salad with lemon and herbs

From Lazy Bear Foods | Salads

Wonderful, quick, garlicy and delicious side dish! Great in the summer, and winter too!

00:20
00:10
00:10

High cal Calories 442kcal

High fat Total Fat 19g

sat fat Saturated Fat 4g

chol Cholesterol 11mg

High sodium Sodium 838mg

carbs Total Carbohydrate 53g

Serving size 263g Calories from fat 167kcal Fiber 14g Protein 19g Sugar 9g
2 servings

Ingredients

  • 1 15 to 15 1/2ounce can chickpeas (garbanzo beans), rinsed, drained
  • 2 tablespoons chopped fresh basil (1 tbl dry)
  • 2 tablespoons chopped fresh Italian parsley (1 tbl dry)
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil (cajun)
  • 2 small garlic clove, pressed
  • 1/4 cup (packed) freshly grated Parmesan cheese
  • Coarse kosher salt

Directions

  1. 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.
  2. 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.

Tips

  • For presentation sake, fresh basic is sexier, but for feeding my face dry works just fine!

 

Pre-prepping tips:

  • Rinse and drain the chickpeas
  • Make the liquid part of the marinade , and store in a medium side bowl.
    • 2 tablespoons fresh lemon juice
    • 4 teaspoons extra-virgin olive oil (cajun)
    • 2 small garlic clove, pressed
  • If you are more than a day or 2, make the marinade closer to the day of use. Or use less garlic, it can get potent!

Day of:

  • Combine the dressing and the chickpeas. Add the fresh herbs and parmesan cheese!

Chickpea salad with lemon and herbs

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