Chickpea Salad with Lemon, Parmesan and Fresh Herbs Submitted by Jasun Z., AZ-161st ARW Ingredients 15-ounces chickpeas, canned, rinsed and drained 2 tablespoons fresh basil, chopped 2 tablespoons fresh Italian parsley, chopped 2 tablespoons lemon juice, fresh 4 teaspoons extra-virgin olive oil 1 small garlic clove, pressed 1/3 cup Parmesan cheese, freshly grated 1/8 teaspoon coarse kosher salt 1/8 teaspoon black pepper Preparation 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. 2. Add grated Parmesan cheese and toss gently to blend all thoroughly. 3. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. Chickpea salad can be made four hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.  Characteristics                                  Eat This For: Gluten-free                                                      Lunch Sugar-free                                                       Entree Ready in under 30 minutes                             Side dish