Photo Credit: Green Plate RuleThis recipe fit the bill for a picnic at the park.
15 oz. canned chickpeas, drained and rinsed
1 T. olive oil
1/2 c. sweet onion, diced
1 lg. garlic clove, minced
1/8 t. kosher salt
1/8 t. pepper
1t. basil puree or 1 T. basil, fresh, chopped
1 T. Italian parsley, chopped
2 T. lemon juice, fresh
2 T. parmesan cheese, grated (the good stuff!)
Bag of spinach
Saute onion and garlic until softened in olive oil over medium heat in a small saute pan – add salt and pepper.
Combine rinsed and drained chickpeas, basil, Italian parsley, fresh lemon juice, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly.
Cover and refrigerate. Serve salad chilled or at room temperature over bed of spinach.