No 152: Chickpea Salad with Lemon, Parmesan & Fresh Herbs

There is no better feeling than attending a wedding of two good friends. That's what we did last weekend.

I love weddings. The vibe is so happy, so celebratory. The entire audience is there to cheer on two people in this awesome, hopeful step they are taking together. It's a sea of faces, all grinning from ear to ear.

They're not all like that you say? Well, this one was:)

Even better, it was at one of the most beautiful, historic sites in the country. The College of William and Mary, is where this happy couple met, were engaged and were wed.

We arrived early Friday and had such fun exploring the Bill & Mary campus. I loved the Sunken Garden smack dab in the middle of the historic buildings.

Park

Just looking at it makes me want to pack a picnic.

We also made a point to find the Crim Dell bridge, which was where our friends got engaged.

Crim Dell

It took some searching. Those trees did a nice job with camouflage.

Overall, it was a weekend of beautiful sites and wayyyy too much fun at the Williamsburg deli's (read: bars).

Congrats to the Raney's!

Chickpea Salad

Our fridge was in a desolate state when we got home Sunday evening. Dinner that night comprised of take out from our local burrito spot.

But when it came to lunch on Monday, I wanted to try a new hearty salad.

Ingredients

1 15 ounce can chickpeas, rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup freshly grated Parmesan cheese
Coarse kosher salt and black pepper
Greens for serving (optional)

To make

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl.

Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly.

Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper.

Salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

The results

I altered the recipe instructions a bit to fit my new favorite lunch packing methodology ... a mason jar!

I also had some carrots and a bell pepper that were begging to be used, so threw them in as well.

Packed salad

I whisked up the dressing in the bottom of the jar with the herbs. Then I layered peppers, carrots, beans, greens and cheese on top. Salt and pepper were added at the office to the final plate.

Final plate

I just love how it jumps out of the jar in a mound of color.

I guess technically I fudged a bit by adding extra ingredients, but that's the whole point to daily cooking. Use what you have, or what you need to dispatch of. Add or edit as you need to.

And I'm sure that Martha's version is awesome as-is:)

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