SALAD: Chickpea Salad with Lemon and Parmesan
1 15- to 15 1/2-oz. can Chickpeas, rinsed, drained
2 tbsp. chopped fresh Basil
2 tbsp. chopped fresh Italian Parsley
1 tbsp. fresh Lemon Juice
4 tsp. Grapes & Olives On Tap Meyer Lemon Olive Oil
1 small clove Garlic, pressed
1/3 cup freshly grated Parmesan cheese
Coarse Kosher Salt
Black Pepper, freshly ground
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, Meyer Lemon Olive Oil, and garlic in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper.
Can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.