You have been almost unbearably stressful lately. What did I ever do to you? I try to show you a good time as often as possible – I play fun sports like frisbee and soccer, I rock out at super awesome concerts, I bake delicious things to eat. And you just throw stressful experiences back in my face! Clearly I’ve done something to upset you, but I’m not sure what it is. Can we call a truce and be friends again? I’ll cook and bake you lots more wonderful things if you’re nice to me again.
Sorry about that. I just had to have a little chat with life there for a moment. But I’m back to share a simple yet tongue-pleasing recipe with you. With Spring finally starting to show her face a little bit, I find myself craving lighter, fresh-tasting dishes. When I opened up this month’s Bon Appétit magazine and found this chickpea salad recipe, I immediately wanted to give it a try. You need just a handful of ingredients, most of which you might have sitting in your kitchen right now. The only thing I was missing was the fresh herbs, but I had the dried version of both, and considering the state of the fresh herbs around here at this time of year, dried was probably the best way to go. I can’t wait to make this again in a couple of months, when fresh basil is lush, fragrant, and easy to find. At least fresh parmesan is always in season.
Chickpea Salad with Lemon, Parmesan, and Herbs (from Bon Appétit magazine, April 2011)
1 can chickpeas, rinsed and drained
2 TBSP. chopped fresh basil (or 1 tsp. dried)
2 TBSP. chopped fresh Italian parsley (or 1 tsp. dried)
2 TBSP. fresh lemon juice
4 tsp. extra-virgin olive oil
1 garlic clove, pressed
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper, to taste
Combine all ingredients together in a bowl and toss gently. Season with salt and pepper. Enjoy immediately, or make ahead and refrigerate for several hours to allow the flavors to mingle and say hello to one another. This salad can be whipped up in no time. Happy eating!