Name: Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Cook time: 10 minutes
Yield: 2 Servings
Ingredients: 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

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