Italian Bean Salad with Lemon & Fresh Herbs

Ingredients: 

1 15 oz can of chickpeas or cannellini beans, rinsed & drained
1 TBS chopped fresh basil
1 TBS chopped fresh Italian parsley
1 TBS fresh lemon juice
3 TBS olive oil (or any other oil)
1 TBS red wine vinegar or white balsamic vinegar
1 small garlic clove, pressed or chopped very fine 

1 zucchini, grilled and chopped (optional)
1/2 red pepper, roasted and chopped (optional)
1/2 orange or yellow pepper, roasted and chopped (optional)

1/4 cup freshly grated or shredded parmesan cheese (optional)
or nutritional yeast for vegan option

kosher salt, fresh pepper

Directions:

Combine all the ingredients in a bowl except the cheese, salt & pepper. Toss gently to blend.

Add the cheese or nutritional yeast, and then season with salt/pepper to taste. Toss again.

This salad can be made 4 hours ahead. Cover and refrigerate. Serve cold or at room temp.
I made it and had it the next day too and it was delicious.

The original recipe, if you'd like more cheese/oil is: 4 TBS oil, 2 TBS lemon juice and 1/3 cup parmesan, then 2 TBS of basil and 2 TBS parsley (same amount of garlic).