19 June, 2016
Chickpea salad with lemon and herbs
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!
Wonderful, quick, garlicy and delicious side dish! Great in the summer, and winter too!
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High cal 442kcal
High fat 19g
sat fat 4g
chol 11mg
High sodium 838mg
carbs 53g
Serving size 263g Calories from fat 167kcal Fiber 14g Protein 19g Sugar 9g
Ingredients
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1 15 to 15 1/2–ounce can chickpeas (garbanzo beans), rinsed, drained
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2 tablespoons chopped fresh basil (1 tbl dry)
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2 tablespoons chopped fresh Italian parsley (1 tbl dry)
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2 tablespoons fresh lemon juice
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4 teaspoons extra-virgin olive oil (cajun)
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2 small garlic clove, pressed
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1/4 cup (packed) freshly grated Parmesan cheese
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Coarse kosher salt
Directions
- 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.
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!