Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

A few nights ago, I whipped up this sweet little bean salad and ate it with sliced veggies. I was planning to have a yam for dinner, but it was taking too long to cook and I was hungry, so I made this while I was waiting. The recipe is from Bon Appetit (courtesy of epicurious), and it's awesome in its simplicity. It's  probably the easiest thing you could make to throw on top of a plate of salad greens, and I will probably make it a lot this summer.
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Bon Appetit, April 2011

1 15oz 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 (packed) freshly grated Parmesan cheese

salt

pepper

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 salt and freshly ground black pepper.