Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

Preparing Time: -
Total Time: -
Served Person: Makes 2 servings

Salad Appetizer Side No-Cook Easter Picnic Vegetarian Quick & Easy High Fiber Lunch Parmesan Chickpea Shower Healthy Engagement Party Party Potluck Bon AppÃ©tit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
coarse kosher salt
2 tablespoons chopped fresh italian parsley
4 teaspoons extra-virgin olive oil

Carbohydrate 50 g(17%)
Cholesterol 13 mg(4%)
Fat 20 g(31%)
Fiber 14 g(55%)
Protein 22 g(44%)
Saturated Fat 5 g(24%)
Sodium 785 mg(33%)
Calories 456

Preparation 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.

Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

Ingredients

Nutrition facts