Are you craving for a simple recipe that is as elegant as it is delicious? If so, then this is it for sure!

I am a big fan of chickpeas. My mother made them often when I was growing up. I don’t see too many recipes for them, so when I came across this recipe, I knew I had to try it.

This chickpea salad is great if you are short on time, and need to make a side dish quickly. However, do not let the simplicity of this dish fool you into thinking it isn’t special.  It is a wonderful dish to use when entertaining as well.

The carrots are not in the original recipe.  I just threw them in to get some color and crunch. This dish combines all the flavors together beautifully and has a lovely presentation.

I would put this on my to-do list of recipes soon. It is delightful.

This recipe is courtesy of Epicurious.com and will serve 4 new chickpea lovers.

Ingredients for the Chickpea Salad

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained and rinsed
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh Italian parsley
2 tbsp. fresh lemon juice
4 tbsp. very good extra-virgin olive oil
1 garlic clove, minced
1/3 cup (packed) freshly grated Parmesan cheese
1 carrot, chopped extra small (optional)
1 tsp. kosher salt
1/2 tsp. pepper

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil and garlic in a medium bowl.

Add grated Parmesan cheese and carrots and toss gently to blend all the ingredients thoroughly.

Season chickpea salad to taste with kosher salt and freshly ground black pepper. 

*Chickpea salad can be made 4 hours ahead. Cover and refrigerate.

Serve chilled or at room temperature.

It’s that simple!