Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

From Bon Appetit April 2011. Really delicious and easy salad, can be adjusted to your personal taste. Want more heat? Add cilantro and red onion or shallots. Make it curried by adding curry powder. Very versatile side dish.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1 (15 ounce) can chickpeas, rinsed, drained (garbanzo beans)
• 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

1. 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.