Day 2 - Spring Salad

I'm post call from the NICU and, despite a glorious 4 hour nap after being up for 30 hours, I'm still a bit wiped so I'll keep this short. My husband decided tonight would be the perfect night for our first grilled dinner of the season. While he was cooking up some juicy blue cheese burgers with balsamic portabellas, I made this fabulous simple side dish featured in this month's Bon Appetit magazine - Chickpea Salad with Lemon, Parmesan, and Fresh Herbs.

My suggestions/modifications:

1. I used organic canned chickpeas that I rinsed very well and removed the outer skin stuff as I don't like the texture of it.

2. I only used about 2 teaspoons of olive oil (because the bottle was more empty than I thought, oops!).

3. I used two cloves of garlic because I was suffering selective memory of the recipe and thought it called for 2.

4. I used 1/3 cup of freshly grated higher quality Parmesan from Roma's (this is so much better for a marginally more expensive price that I won't buy the stuff from the supermarket anymore).

5. I didn't add the salt as I try to limit our sodium (and really didn't miss it as this had so much flavor already)!

6. I served it room temperature right after I made it and it was perfect.

This was so delicious and Spring-y. Great accompaniment for a grilled meal or as a flavorful lunch. My husband can be picky and he finished it before I could scoop the leftovers into a bowl. Yum!