Chickpea salad with herbs and Manchego

This zesty salad works well as either a solid side dish or could work as a meatless main course. 

Chickpea salad with fresh herbs and Manchego cheese

Adapted from “The Pollan Family Table” by Corky, Lori, Dana and Tracy Pollan. If you’re invited to this table, you should go.

Ingredients

3 cups cooked chickpeas (or 2 cans, rinsed and drained)

1/3 cup finely chopped red onion

3 tablespoons chopped fresh parsley

3 tablespoons fresh basil leaves, torn into small pieces

1 tablespoon chopped fresh tarragon

½ teaspoon lemon zest

½ cup diced Manchego cheese

1 tablespoon red wine vinegar

2 tablespoons lemon juice

2 tablespoons olive oil

1 large garlic clove, minced

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

Arugula for salad base

Method

Combine chickpeas, red onion, parsley, basil, tarragon, lemon zest and cheese. In a small bowl, combine vinegar, lemon juice, olive oil, garlic, mustard and salt and pepper. Toss salad with dressing. Place arugula on plates and top with salad.

Rating: Nice and zingy. Definitely worth repeating. 

Make ahead: This keeps well, so you can prepare it in advance. Just don't add the basil until shortly before serving to avoid discoloration.