Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

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   Combine rinsed and drained chickpeas, chopped basil, chopped Italian parsley, fresh lemon juice, olive oil, and garlic in medium bowl. Add Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

Easy swaps

• Instead of chickpeas (canned), use cooked dried chickpeas (1.5 cups)Drain and rinse well; adjust salt as dried chickpeas may be less salty.
• Instead of fresh basil, use fresh mint or dillAdds a different herbal note; use same amount.
• Instead of fresh Italian parsley, use fresh cilantro or chivesCilantro gives a brighter flavor; chives add mild onion taste.
• Instead of Parmesan cheese, use vegan Parmesan or nutritional yeastFor dairy-free version; nutritional yeast adds cheesy flavor.
• Instead of olive oil, use avocado oil or grapeseed oilNeutral oils work well; avocado oil has a mild flavor.
• Instead of garlic clove, use 1/4 tsp garlic powderUse in a pinch; stir in with other ingredients.
• Instead of lemon juice, use white wine vinegar or apple cider vinegarUse same amount for acidity; flavor will differ slightly.

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