Chickpea Salad

This month's supper club theme was Taste of Spring, meaning food that should be eaten when the sun comes out, flowers are blooming and birds start to sing! What this meant to me was something light, refreshing and easy. Not having much time to whip something up, I decided on this chickpea salad with lemon, parmesan and fresh herbs from the April 2011 issue of Bon Appetit magazine. I wasn't sure how this salad would turn out, but after the 10 minutes it took to prepare and taste, it was clear this would be a hit for my supper club gals! If you love chickpeas, you will love this salad!

  • chickpeas (1 15-ounce can, rinsed and drained)
  • basil (2 tablespoons, chopped)
  • Italian parsley (2 tablespoons, chopped)
  • lemon juice (2 tablespoons)
  • olive oil (4 teaspoons)
  • garlic cloves (1 small)
  • grated Parmesan cheese (1/3 cup)
  • salt and black pepper
Combine rinsed and drained chickpeas, basil, parsley, lemon juice, olive oil and garlic in a medium bowl.

Add the grated Parmesan cheese and toss gently to blend all ingredients. Season with salt and black pepper. Serve chilled or at room temperature.

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