Ever since I studied culinary arts in Italy back in 2004, I have adored the country, its people, and of course its cuisine! I have been back time and time again, making every excuse to indulge in the finer things in life, wine, fashion, and the arts! The Italians have living the la Dolce Vita down to a creative pleasure. From swimming in Lake Guarda to studying under the tutelage of Chef Paolo Monti in Portovenere I have only ever had the most divine experiences in Italy. Maybe I have rose colored glasses on, but one day, I want to retire in the rolling hills outside San Gimignano near Florence , but until then, I will be discovering one dish at a time and learning from the greats. Oh yes, and treating myself to pistachio gelato every time I have the chance. Check out the video at https://www.facebook.com/emily.gensley 

Italian Chickpea Salad with Grated Parmesan

1 c Chickpeas, prepared & rinsed

½ c Cucumber, peeled & cubed

¾ c Cherry Tomatoes, halved

½ small Red Onion, slice thin

1 Lemon, juiced & zest

3 tsp Extra Virgin Olive Oil

1 small Clove Garlic, minced

2 Tbsp Fresh Basil, chopped

1 tsp Dried Oregano

Sea Salt & Black Pepper, to taste

¼ c grated Parmesan

DIRECTIONS

Combine rinsed & drained chickpeas, cucumber, cherry tomatoes, red onion in a medium bowl. Add lemon juice, oil, garlic, basil oregano, salt & pepper to taste. Finish with grated Parmesan and gently blend all ingredients together.

Salad can be served chilled or at room temperature.