Chickpea Salad with herbs and parmesan

We're upping the fiber ante in this household these days and this has been my week for legumes. Tasty lentils on Tuesday and today I wrap up the week with a spectacular chickpea salad recipe. I've really been enjoying Molly Wizenberg's (of Orangette) articles in Bon Appetit these days. Her writing style is so straightforward and down-to-earth with topics that always strike a chord. They each include a recipe that fits into her larger narrative piece in such a thoughtful way and it's always seem to be pure comfort food or an assembly of ingredients I use every day. 

My first reaction to this chickpea salad recipe, for example, was that it was made from such familiar ingredients that I must have had them combined in this way at some point in my life. I can assure you, I had not — I would have remembered. The key in something this simple is using the freshest, highest quality ingredients you can manage. So bust out that special olive oil you've been saving. I didn't have basil, so used more parsley and added just a small bit of both mint and cilantro. Perfect!     

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Bon Appétit | April 2011 | by Molly Wizenberg

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove 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.

Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.