Chickpea Salad with Lemon, Parmesan and Fresh Herbs

imagesCATBPXTBThis simple ten minute salad recipe is from Bon Appetit magazine’s April 2011 issue. The recipe makes 4 servings.







Chickepea Salad with Lemon, Parmesan, and Fresh Herbs

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

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. Serve chilled or at room temperature.


By my calculations – Per serving – Calories: 180, Total Fat: 7.6g, Sat. fat: 1.9g, Carbs: 21.7g, Fiber: 4.1g, Protein: 7.2g


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