Meatless Mondays–Chickpea Salad with Tomatoes, Lemon, and Herbs

Over the past year and a half, I’ve really been having fun with my Meatless Monday meals but I’ve come to this conclusion–summer is my favorite time to make vegetarian meals.  I’ve got gorgeous tomatoes, perfect zucchini, gobs of fresh herbs, juicy peaches, amazing berries and so much more.  With all these ingredients at their peak, mealtime is uber simple; I can just throw a few things together and call it good.  And oh man, is it good.

Chickpea Salad with Tomatoes, Lemon, and Herbs

adapted from Bon Appetit, April 2011

Ingredients:

2 (15-oz.) cans low-sodium chickpeas, rinsed and drained

1 1/2 c. halved cherry tomatoes

1 medium shallot, thinly sliced

1/4 c. chopped fresh basil

1/4 c. chopped fresh Italian parsley

zest of one lemon

1/4 c. fresh lemon juice

1-2 TBSP extra-virgin olive oil

2 small garlic cloves, minced or pressed

1/2 c. freshly grated Parmesan cheese

1/2 tsp. each coarse sea salt and black pepper, plus more to taste

Directions:

1.   Combine all ingredients except cheese and salt in a large bowl. Add cheese
and salt and toss gently to blend all ingredients
thoroughly. Taste salad and adjust seasonings as desired.  Can be made up to four hours ahead.  Serves 3 as a main dish.