Chickpea Salad With Lemon Parmesan And Fresh Herbs Food

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CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS



Chickpea Salad With Lemon, Parmesan, and Fresh Herbs image

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.

Provided by Molly Wizenberg

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

Yield Makes 2 servings

Number Of Ingredients 8

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

Steps:

  • 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



Chickpea Salad With Lemon, Parmesan, and Fresh Herbs image

From Bon Appetit, April 2011. Can easily be tweaked to suit your taste. For a spicy version, add cilantro and red onion or shallots. For curried version, add some curry powder. Very light and refreshing and makes an excellent side dish.

Provided by Sauce Lover

Categories     Beans

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 (15 ounce) can chickpeas, rinsed, drained (garbanzo beans)
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

Steps:

  • Combine rinsed and drained chickpeas, chopped basil, chopped Italian parsley, fresh lemon juice, olive oil, and garlic in medium bowl. Add Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground 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



Chickpea Salad With Lemon, Parmesan, and Fresh Herbs image

From Bon Appetit April 2011. Really delicious and easy salad, can be adjusted to your personal taste. Want more heat? Add cilantro and red onion or shallots. Make it curried by adding curry powder. Very versatile side dish.

Provided by Sauce Lover

Categories     Beans

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 (15 ounce) can chickpeas, rinsed, drained (garbanzo beans)
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

Steps:

  • 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.

Nutrition Facts : Calories 411.8, Fat 16.3, SaturatedFat 4.4, Cholesterol 14.7, Sodium 893.2, Carbohydrate 50.6, Fiber 9.6, Sugar 0.6, Protein 17.3

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CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
chickpea-salad-with-lemon-parmesan-and-fresh-herbs image
Step 1. Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and …
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4.2/5 (85)
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  • 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.
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