Chickpea Salad With Pepperoni, Parmesan, and Basil Recipe
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Category
No-Cook
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Cusine
American
What do you need?
How to make?
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
Stir together chickpeas, pepperoni, Parmesan, onion, garlic, and lemon zest in a medium bowl. In a small bowl, whisk together olive oil and vinegar. Season with salt and pepper. 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.