I pretty much love hummus year round. I use it as a dip with vegetables or as a condiment/flavor enhancer in my wraps, or mix it in with some brown rice and grilled chicken/veggies. Hummus is made from chickpeas (garbanzo beans), often blended with lemon, olive oil, herbs/spices and tahini. When I saw this recipe, I thought it’d be a great alternative recipe using my favorite ingredients and a nice, refreshing side or snack. I hope you can enjoy!
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
April 2011, Bon Appetit
INGREDIENTS:
- 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
DIRECTIONS:
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.
Check out www.epicurious.com for more great recipes!!
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