chickpea salad with parmesan and sun dried tomato

bon appetit magazine is always a great inspiration for delicious recipes.  The only problem is that I usually have to hit the grocery first to get all of the required ingredients.  Well, luckily not for today's meatless monday inspiration: chickpea salad with parmesan, basil and sundered tomatoes.  This recipe is thanks to the writer of the blog orangette and her piece in bon appetit.

 

I didn't have italian parsley or any fresh garlic like the recipe called for, but I had the rest of the required ingredients and decided to add a little sundried tomato and a little less cheese....

Here's the recipe I used:

1 15 oz can chickpeas

3 Tbsp chopped basil

2 Tbsp fresh lemon juice

4 tsp good olive oil

1Tbsp diced shallot

1/4 cup shredded parmesan

salt&pepper

Combine all ingredients, toss and enjoy!

Chickpeas are a good source of fiber and protein.  Parmesan cheese is high in calcium and so flavorful (get the good stuff and use less)!  Shallots are especially high in Polyphenols, one of the largest categories of phytonutrients in food.  These nutrients are beneficial in enhancing the immune system and have anti-cancer properties.   Be careful not to remove more than just the outer most layer of shallots and onions as the most polyphenols reside in those layers. 

My little guy and the husband both thoroughly enjoyed this.  It makes a great lunch, dinner or side dish.

Enjoy!