Here’s a fresh and easy salad that will complement any meal. I threw it together the other night with fresh herbs picked from our garden. The simplicity of the herbs and lemon gives the dish a farm to plate vibe with its fresh flavors. Cook your own chickpeas if time permits (it’s a long process) or pick up a few cans that are ready to go to save time.
Chickpea salad with fresh herbs and lemon:
1. Drain and rinse chickpeas.
2. Chop basil and Italian parsley. Mince garlic.
3. Combine your herbs, garlic, lemon juice, and extra virgin olive oil to the chickpeas. Season with salt and pepper to taste.
4. Mix and sprinkle with parmesan, garnish with basil.
2 15 ounce cans of chickpeas (garbanzo beans)
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh Italian parsley
4 tablespoons fresh lemon juice
8 teaspoons extra-virgin olive oil
3 small garlic clove, pressed
1 cup (packed) freshly grated Parmesan cheese