Monday, 15 August 2011

Eat: Chickpea salad with parmesan and parsley

Another recipe I found via Pinterest from Butter and Cream has become a regular dish at home as its so quick and simple to make, and really tasty.

1 tin chickpeas , rinsed, and drained
2 tablespoons chopped fresh basil (or any other herbs you may have laying around)
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 freshly grated Parmesan cheese
Coarse 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.

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