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Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

1 15 oz can of chickpeas (garbanzo beans) rinsed and drained

2 tablespoons chopped, fresh basil

2 tablespoons chopped, fresh parsley

2 tablespoons fresh lemon juice

4 teaspoons extra virgin olive oil

1 small garlic clove, minced

1/3 cup freshly grated parmesan cheese

Coarse kosher salt and black pepper

Directions

Combine chickpeas, basil, parsley, lemon juice, olive oil, and garlic in a medium bowl.  Add parmesan cheese and toss gently to blend all ingredients.  Season to taste with salt and pepper.