Chickpea Salad with Pepperoni, Parmesan, and Basil

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/3 cup chopped pepperoni
• 1/2 cup grated Parmesan cheese
• 1/2 medium yellow onion, finely chopped
• 1 medium clove garlic, minced
• 1 1/2 teaspoons grated lemon zest from 2 lemons
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced flat-leaf parsley
• 1 tablespoon minced basil
• 1 1/2 teaspoons minced thyme leaves

Directions

1. In a medium bowl, mix the chickpeas with the Parmesan, pepperoni, onion, garlic, and lemon zest.
2. In a small bowl, whisk the olive oil with the vinegar, then add salt and pepper.
3. Pour the vinaigrette over the chickpea mixture and toss it all together. Taste and adjust with salt and pepper, then refrigerate for at least 1 hour or overnight.
4. Just before serving, fold in the herbs and bring it to the table cold or at room temperature.