Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

Ingredients for Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

• 1 15-to 15 1/60g 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

• 40g (packed) freshly grated Parmesan cheese

• Coarse kosher salt

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.