I’m always on the lookout for easy recipes to make on Sundays that will last for a couple meals. But I don’t like to make a giant lasagna or heavy pasta dish. I like things that are fresh and healthy, so I don’t feel weighed down. I also like meals I can take for lunch that don’t require a knife, or using different dishes, or a lot of heating up.
This is Molly Wizenberg’s (Orangette) recipe for chickpea salad from the latest issue of Bon Appetit. It’s very simple, but there are some key points to it:
- Use good ingredients. There are only a handful of things in it, so use organic or high-quality chickpeas. Use really good olive oil. Use fresh garlic. Use fresh parmesan.
- A single serving isn’t much and won’t last you more than one meal. Double or triple the recipe to make it last longer.
- Add whatever you like!The first time I made this, I added some leftover lamb and chard leaves. This time, I sauteed some chicken breasts and wilted some beet greens. More protein makes this salad heartier and more of a whole meal.
- 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
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.