This chickpea salad by Molly Wizenberg is really just a variation on her chickpea salad with lemon and parmesan. The variations to this salad are pretty much endless (look at the original recipe for ideas), but I have to say that this is as good as it gets for a quick weekend lunch.
1 15-oz can chickpeas, rinsed, drained
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh Italian parsley
2 Tbsp fresh lemon juice
4 tsp 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, 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.
No comments:
Post a Comment