Chickpea salad with lemon, parmesan, and fresh herbs

Try this zesty chickpea salad, packed with tangy lemon, savory parmesan, and fragrant fresh herbs. A culinary symphony of flavors awaits!

Ingredients:

• 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
• tablespoons chopped fresh basil
• tablespoons chopped fresh Italian parsley
• tablespoons fresh lemon juice
• teaspoons extra-virgin olive oil
• small garlic clove, pressed
• /3 cup (packed) freshly grated Parmesan cheese
• Coarse kosher salt
• Fat (g) 16.2
• Saturated Fat (g) 4.0
• Cholesterol (mg) 13.3
• Carbohydrates (g) 35.8
• Dietary Fiber (g) 7.5
• Total Sugars (g) 1.9
• Net Carbs (g) 28.3
• Protein (g) 18.6
• Sodium (mg) 378.1

Instructions:

1. Mix chickpeas that have been rinsed and drained with chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and minced garlic clove in a medium bowl. Incorporate grated Parmesan cheese and gently stir to combine all ingredients well. Season the chickpea salad to your liking with coarse kosher salt and freshly ground black pepper.
2. PREP AHEAD: Prepare the chickpea salad up to 4 hours in advance. Cover and store in the refrigerator. Serve the salad cold or at room temperature.

Summary:

• Calories: 968 kcal
• Fat: 43 g
• Protein: 49 g
• Carbs: 102 g
• Potassium: 689 mg
• Magnesium: 144 mg