Chickpea Salad

Adapted from Bon Appetit (April 2011)

Molly Wizenberg of the blog Orangette wrote an essay in a recent issue of Bon Appetit about the importance of keeping a well-stocked pantry. Amen, Molly. She included a version of this recipe with her essay. It’s easy to make, you probably have most if not all the ingredients on hand and it’s also delicious. I had to hold myself back from putting it in the food processor to make a spread out of it (which would be delish!). I served it with a green salad of simply dressed arugula, whole wheat pita chips and feta and herb spread. Really want a memorable springtime meal? Finish it off with a bowl of fresh strawberries.

  • 2-15.5 oz. cans chickpeas, drained and rinsed
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • In a medium bowl, combine the chickpeas, basil, parsley, lemon juice, lemon zest, olive oil and garlic cloves. Toss to combine. Add the Parmesan, salt and pepper, and gently toss again. Taste seasonings and adjust if needed.
  • Serve at room temperature.
  • Quick Tips
  • 1. This recipe can be easily altered. Add scallions or shallot. Use Pecorino Romano instead of Parmesan. Give it a south of the border flavor by adding lime juice, cilantro and cumin in place of the lemon juice, lemon zest and basil.
  • 2. I just might blend it up next time. It’s missing the critical hummus component of tahini, but it would be an awfully close approximation.

Preparation time: 5 minute(s)

Cooking time:

Number of servings (yield): 4


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