Remember the dinner party I told you about yesterday? Well, the entire dinner party was “do ahead” including the salad. There was a little chick drama… chickpea drama I mean when it came to the salad.
You remember… Andrew. The guy who hates chickpeas. He apparently especially hates chickpea salads. He happily ate his pork chops but when it came to the salad, he wasn’t going anywhere near it!
He hid it from me. Andrew didn’t want me to see, but they were so repulsive to him that he couldn’t even have them near him while he was eating. So he hid them behind the hurricane in the middle of the table, but not far enough for my watchful eye.
That’s probably not a good intro to the Chickpea salad recipe, but I thought it was good AND the people at Bon Appetit thought it was good too.
- 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. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
The salad can be changed to be spicy by adding some Sriracha (my favorite) or changing out the herbs and cheese. I will be trying some variations of this salad over the summer.
There was one more part to my “do ahead” dinner party. I also made a delicious Blueberry Lemon Buttermilk cake, which I… guess it… made ahead. I will share the details… and fumbles…. of it soon. Bf called it his favorite dessert. I ate it for breakfast.