Chickpea Salad with Lemon, Parmesan, and Fresh Herbs & a Side of Asparagus

Oftentimes, the meal Jon proposes to make causes me to doubt his ability to plan appropriate meals. On Monday, he proposed this chickpea dish and I thought, “there’s no way that will serve as a meal.” I am always wrong. When it comes to the kitchen, he is always right. Monday evening he prepared Chickpea Salad with Lemon, Parmesan and Fresh Herbs and then grilled up some asparagus on the side. It was filling and delish. A great week-night, summertime meal.


  • 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
  • 1 green onion, chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh oregano
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 1 Hungarian pepper, seeded and chopped
  • 1 small garlic clove, pressed
  • 1/4 cup blue cheese crumbles
  • 1/3 cup (packed) freshly grated Parmesan cheese
  • Coarse kosher salt
  • Sriracha to taste
Combine rinsed and drained chickpeas, chopped fresh basil, chopped oregano, chopped fresh cilantro, green onions, blue cheese crumbles, Hungarian pepper, 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. Serve at room temperature.

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