Lemon Parmesan Chickpeas
This light side dish is perfect for a lazy summer afternoon. For even more amazing flavor, use chickpeas leftover from the next time you make chickpeas from scratch. Serve atop a bed of greens or in a wrap with your favorite veggies.
Nutrition
Calories: 249.5 kcalCarbohydrates: 18.8 gProtein: 11.4 gFat: 15.1 gSaturated Fat: 3.8 gCholesterol: 9.5 mgSodium: 566.5 mgPotassium: 239.3 mgFiber: 5.62 gSugar: 0.6 gCalcium: 221.8 mgIron: 2 mg
Ingredients
- 1 15 oz. can of chickpeas, rinsed and drained
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. lemon juice
- 4 tsp. olive oil
- 1 small garlic clove minced
- ⅓ cup grated Parmesan cheese
- Pepper to taste
Instructions
- 1. Toss all ingredients together.
- 2. Cover and refrigerate. Serve salad cold or at room temperature.