Garbanzo Salad

Quick, easy, delicious and nutritious. Adjectives that only begin to describe Kathy's Garbanzo Salad.  After scoring some beautiful fresh parsley at a local farm stand, I made this salad to accompany our dinner. Simple to make yet, bursting with flavor, color and texture. The salad that I had intended to be side dish, stole the spotlight and became the star of our dinner table. Thanks for sharing Kath! 

The recipe is as follows: 

6 oz. drained chickpeas 

1 oz. shredded swiss or cheddar

1 medium tomato, diced

1/4 cup scallions, sliced diagonally

1 tbsp. fresh flat leaf parsley

1 tbsp. olive oil

1 tbsp. lemon juice

1/2 tsp. salt

1 garlic clove, mashed

dash pepper

8 romaine lettuce leaves (for garnish)

In a medium bowl, combine chick peas, cheese, tomato, scallions and parsley.  In a small bowl, combine oil, lemon juice, salt, garlic and pepper.  Pour over chick pea mixture and toss to combine.  Line serving platter with lettuce leaves and top with chick pea mixture.  

Notes: Instead of Swiss or cheddar, I used provolone since we had a that on hand