Molly Wizenberg first wrote about chickpea salad on her blog, Orangette. I tried it, but it didn't make the grade. I was disappointed, because a simple chickpea salad sounded very appealing and an easy way to eat more beans.
Molly updated her recipe for the April 2011 issue of Bon Appetit. I tried it again and decided it was very fine. Here's a tip: since the salad tastes best chilled, keep a can of garbanzo beans in your fridge for when the urge to make this salad strikes. By the way, I think cilantro might be the preferred herb to use in this salad. I plan to try it instead of the basil next time.
Adapted from Bon Appetit, April 2011
15 oz can of chickpeas (garbanzo beans), rinsed and drained
2 Tblsp fresh basil or cilantro, chopped
2 Tblsp parsley, chopped
2 Tblsp fresh lemon juice
4 tsp olive oil
1 small garlic clove, pressed through a garlic press (optional)
1/4 tsp garlic powder (check for gluten ingredients)
1/3 grated Parmesan cheese
In a bowl combine the chickpeas, basil or cilantro, parsley, lemon juice, olive oil, garlic and garlic powder. Add the Parmesan and stir. Season with kosher salt and ground white pepper. Serve chilled.
Make ahead: this salad can be made up to 4 hours ahead of time.