1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained (3/4 cup dried, soaked and cooked)
2 tsp Basil Leaf
2 tsp Parsley Leaf
2 Tbsp fresh lemon juice
4 tsp Extra-Virgin Olive Oil
1 small garlic clove, pressed
1/3 Cup (packed) freshly grated Parmesan cheese
Combine rinsed and drained chickpeas, basil, 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.
Don’t have lemon juice, try using our Sicilian Lemon White Balsamic.