Chimichurri Chickpea Salad

Name: Chimichurri Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 about 1 cup each
Ingredients: ½ cup chopped fresh parsley; ¼ cup chopped fresh cilantro; ¼ cup olive oil; 2 Tbsp red wine vinegar; 1 clove garlic, minced; ½ tsp dried oregano; 1/4 tsp ground cumin; 1/8 tsp crushed red pepper; 1/4 tsp salt; 2 oz. cans chickpeas; 1 pint grape tomatoes; 2 oz. feta

User Reviews

4.8

54 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6 about 1 cup each
Calories
32857 kcal
Course
Side Dish, Salad
Cuisine
American

Chimichurri Chickpea Salad

Nancy Wheeler

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This super simple chickpea salad is bright and flavorful thanks to homemade chimichurri and feta. Goes great with all your summer grilling!

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Ingredients

Servings

Chimichurri

½ cup chopped fresh parsley $0.18
¼ cup chopped fresh cilantro $0.10
¼ cup olive oil $0.42
2 Tbsp red wine vinegar $0.20
1 clove garlic, minced $0.08
½ tsp dried oregano $0.05
1/4 tsp ground cumin $0.02
1/8 tsp crushed red pepper $0.02
1/4 tsp salt $0.02

Salad

2 oz. cans chickpeas $0.98
1 pint grape tomatoes $1.69
2 oz. feta $1.09

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Instructions

Make the chimichurri first. Rinse the fresh parsley and cilantro, then drain well. Roughly chop the parsley and cilantro, then add it to a bowl along with the olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt. Stir to combine, then set the dressing aside.
Rinse and drain both cans of chickpeas. Slice the grape tomatoes in half. Add the chickpeas and tomatoes to a large bowl. Crumble the feta, add it to the bowl, then drizzle the chimichurri over top. Stir to combine. Serve immediately or refrigerate until ready to eat (up to four days).