To prepare chickpea salad, combine chickpeas, Parmesan cheese, olive oil, basil, parsley, garlic and salt in a salad bowl. To make two servings, use a 15-ounce can of chickpeas, 1/3 cup of grated Parmesan cheese, 4 teaspoons of extra virgin olive oil, 2 tablespoons of chopped fresh basil, 2 tablespoons of chopped fresh parsley, 2 tablespoons of fresh lemon juice, 1 small garlic clove and a pinch of coarse kosher salt.
To prepare the chickpea salad, rinse and drain the can of chickpeas. Put them in a medium salad bowl. Add the chopped parsley and basil, followed by the fresh lemon juice and olive oil. Press the garlic clove and add it to the salad. Mix in the freshly grated Parmesan cheese and season with kosher salt and ground black pepper. Toss the salad gently to mix the ingredients.
Cover the chickpea salad and refrigerate before serving. Alternatively, serve it at room temperature.
Optional ingredients for the salad include chopped red onion and chopped fresh cilantro. Feta cheese may also be used in place of the Parmesan. For more zest, use fresh lime juice instead of lemon juice.
To curry the salad, exclude the Parmesan cheese and add curry powder, shredded carrots, dried currants and sliced green onions.