Chickpea Salad

This has become a surprising winner at our dinner table. I have always loved chickpeas, I believe it is the South Asian in me. I could eat them with just a little salt, pepper and olive oil. What’s surprising though is how much Martin has started enjoying them. Never a fan of chickpeas this recipe has won him over. It almost seems ridiculous to post such a simple recipe, but sometimes you just need a simple and satisfying side dish.

This oh so tweakable recipe has quickly become a regular side at our house. So far, this is our favorite combination:

Serving Size: 2


1 15 ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 small garlic clove, pressed
1/3 cup grated parmesan cheese
dash of cumin

Recipe notes: This is a super adaptable recipe. I imagine feta/cilantro instead of parm and basil would taste pretty awesome too. Have fun with this recipe!


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