Another 10:00 p.m. arrival home after one of those super-hero, multi-role days as a working mother and I am starving.  Worse, my kids – who have finished soccer practice not even an hour prior – are also starving.  Everyone knows I don’t believe in going hungry and so I am always seeking that “single dish, light but hearty, 10 minute concoction” that will serve as a late night meal and satisfy everyone.  Lately, I have been heading to the pantry for a couple of cans of chick peas and adapting a recipe I first saw in Bon Appetit some time back to my tastes and liking.  The good news is that it is filling without being heavy and healthy while still tasting great!  Add some rustic Italian bread on the side and it works just as well for lunch or a light dinner.

CHICKPEA SALAD
Serves 4

Ingredients
2 15oz cans chickpeas, drained and rinsed
4 tbsp chopped basil (fresh)
4 tbsp chopped Italian parsley
4 scallions chopped fine
2 garlic cloves, minced
1/2 lemon, squeezed (approximately 4 tbsp juice)
1/2 c. grated Parmesan cheese (or more, to taste)
1/2 cup extra virgin olive oil
Kosher salt
Freshly ground pepper
4 cups arugula

To Make
Drain chickpeas in a colander and rinse well.  Transfer to a large bowl and add basil, parsley, scallions, garlic and lemon and mix well.   Add cheese and adjust as needed to taste.  Add olive oil, salt and pepper to taste and mix well.  Can be made to this point ahead.  If making ahead, cover and refrigerate until ready to use.

To Serve
Chickpea salad can be served cold or at room temperature.  Immediately prior to serving, add arugula and toss well.