The “dog days” of summer are upon us. You know…those sunny, hot, and humid days that come in late July and last into August. We’ve had an unusually cool and rainy summer, so these warmer days are a nice change. The hot days are great if you are lounging by the pool or lakeside, but cooking (especially if I’m using the oven or the cooktop) may not be at the top of my list! And when it’s really steamy, my family doesn’t want anything too heavy to eat…so this recipe is perfect!
1 can (15 oz) can garbanzo beans, rinsed and drained
2 tablespoons fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh lemon juice
4 teaspoons extra virgin olive oil
1 garlic clove, chopped
1/3 cup Parmesan cheese, grated
salt and pepper
In a large bowl, combine the rinsed and drained garbanzo beans with the chopped basil and Italian parsley.
Add the lemon juice, olive oil, and garlic. Mix well to combine.
Add the Parmesan cheese and gently toss to blend all the ingredients.
Season the chickpea salad with salt and pepper to taste.
That’s it…super simple to make! It can be made ahead and refrigerated. In fact, I think it tastes better when I make it in the morning and refrigerate it all day.
Such a light and fresh tasting dish! You can serve it as the entree with some French bread, or as a side dish with salmon or chicken. Either way, it will hit the spot on a hot, humid day!
**Note…I usually quadruple the ingredients in the recipe to have enough for our family of five.