Every Wednesday from Memorial Day to Labor Day I am sharing a healthy main course salad recipe and I am calling it my Summer Salad Series. This chickpea salad has been my go-to lunch all summer long. My friend Jamie shared the recipe with me, I think she found it in Bon Appetit Magazine. It can easily be made ahead of time and I think it actually tastes better after spending a few hours in the fridge. I have been so busy lately that I have had to have a cooler in my truck so that I can eat on the road and this salad always hits the spot. Give it a try as a snack or side dish too!
1 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt
Combine rinsed and drained chickpeas, chopped fresh basil, 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. Cover and refrigerate. Serve salad chilled or at room temperature.
I hope you enjoyed this week’s salad. Please let me know if you have a salad that you would like to share or a recipe that you want me to try.