I just love love love salads and I could eat them every day and never complain…although I can do the same with soup. This chickpea salad is not something I ever grew up with or a “Patty” original, I found it on Epicurious…here is the link to their Chickpea Salad with Lemon, Parmesan and Fresh Herbs. In reading the write up, you can really change this Chickpea Salad recipe to make it your own. I did minor changes, hmmm, like zested lemon and I didn’t use fresh garlic, I used garlic powder and a pinch of sugar to cut the acid of the lemon.
We used to make a Chickpea salad at work and that’s what sparked my interest in trying this on my own, I was never really involved with the making but I think the flavors are pretty similar. To be honest, how can you go wrong with the original recipe. You can modify this recipe to suit your needs. I served this with my Tilapia, smashed potatoes and a fennel salad.
I doubled this recipe and it was perfect for the 4 of us we had just a little left over. So basically I opened two cans of garbanzo beans and rinsed them. I removed all the loose skin, drained them and put them in my bowl
I then cut my basil, I put some basil leaves together and then slice them down the middle
then I roll it
and cut them
and pick them up and loosen them up to separate them
I also cut up parsley, I didn’t have Italian parsley but regular parsley worked great
I chopped it up nice and small
I then zested my lemon and placed the zest directly on the garbanzo beans
I threw my herbs on (basil and parsley)
Added the rest of the ingredients, tossed and chilled to eat later…OMG this is an amazing salad!!!! I’d recommend using a good olive oil and real Parmesan cheese but if you only have canola or something else by all means use it instead.
Here is a photo of the finished salad
I hope you enjoyed this recipe as much as we did!!!
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Here is a photo of my dish platted with…