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. Stir together chickpeas, pepperoni, Parmesan, onion, garlic, and lemon zest in a medium bowl.
2. In a small bowl, whisk together olive oil and vinegar. Season with salt and pepper.
3. Toss vinaigrette with chickpeas. Season with salt and pepper. Refrigerate for at least 1 hour or overnight. When ready to serve, stir in herbs and serve cold or at room temperature.