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I pack John’s lunch nearly every day.  There are a few staples I include on a regular basis (fruit and nuts for example), but I’m always looking for something new and easy to make for him.  This is how I discovered the world of cold bean salads.  They are an excellent addition to a packed lunch, or side dish with a dinner full of veggies that needs a little protein.  Plus you can make them on Monday and they’ll keep until Friday in the fridge – score!

I’ve already made about three different varieties for him (they were very helpful during the vegan challenge.)  This one has parmesan cheese in it, so it’s not vegan, but still yummy.  Fresh herbs are the key, so don’t scrimp and use dried.  The chickpeas will know the difference.

Ingredients
  • 15 oz canned chickpeas, drained and rinsed
  • 2 T chopped fresh basil
  • 2 T chopped fresh parsley
  • 2 T lemon juice
  • 4 T olive oil
  • 1 small garlic clove, pressed
  • 1/3 cup parmesan cheese
  • salt to taste
Directions
Combine all ingredients in a bowl.  Serve fresh or refrigerate until the next day.

Source: Bon Apetit Magazine

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