Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

Ingredients

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

• Parsley

  Raw

  2 tbsp or 8g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  15 oz or 425g

Directions

1. PREPARATION: Rinse and drain chickpeas. Chop basil, parsley. Press garlic. Grate Parmesan.
2. 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.