Chimichurri Chickpea Salad

Name: Chimichurri Chickpea Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 roma tomatoes; 1 seedless english cucumber; ½ cup finely diced red onion; 2 cans chickpeas; ¼ cup olive oil; 1 TBSP red wine vinegar; ¼ cup finely chopped flat-leaf parsley; 2 cloves garlic; 1 small red chili pepper; ¼-⅓ tsp dried oregano; ½ tsp coarse kosher salt; ⅛-¼ tsp black pepper; crumbled feta; fresh lemon juice; red wine vinegar; roasted pumpkin seeds

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 servings
Calories
159 kcal
Course
Salad
Cuisine
Vegetarian

Chimichurri Chickpea Salad

Reese Morris

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We're LOVING this tasty Chimichurri Chickpea Salad! Chickpeas, tomatoes, cucumber, and onion are tossed in a quick and easy chimichurri dressing for a healthy salad that's fast and flavorful!

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Ingredients

Servings

2 roma tomatoes
1 seedless english cucumber
½ cup finely diced red onion
2 cans chickpeas (two 15 oz cans) drained and rinsed

CHIMICHURRI

¼ cup olive oil
1 TBSP red wine vinegar
¼ cup finely chopped flat-leaf parsley
2 cloves garlic
1 small red chili pepper
¼-⅓ tsp dried oregano
½ tsp coarse kosher salt
⅛-¼ tsp black pepper

OPTIONAL EXTRAS

crumbled feta
fresh lemon juice
red wine vinegar
roasted pumpkin seeds

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Instructions

For a lightly dressed salad, make chimichurri as instructed. For an additional punch of flavor, double the chimichurri recipe and add as much as your heart desires! Leftover chimichurri can be stored in an airtight container in the fridge for several days. Simply bring back to room temperature and add it to anything and everything! It's great on various proteins (steak, chicken, salmon, shrimp) and for my vegan + vegetarian friends -try it on roasted cauliflower or stir it into a fluffy quinoa grain bowl! It also makes a fabulous marinade.
To make the chimichurri, peel/smash/mince garlic, chop parsley, then deseed and finely chop chili pepper. Combine all ingredients and stir. Allow the mixture to sit for 10 minutes while you prep your salad. The longer you let it sit the better the flavors will be!
To make the salad, chop tomatoes, cucumber, and onion then combine in a large bow. Add drained/rinsed chickpeas and mix together.
Coat your veggies in chimichurri and mix well. Give it a taste then adjust flavors to taste for a perfectly custom flavor profile. Lemon juice and/or red wine vinegar may be added to brighten up the flavors or add a kiss of tartness. Additional olive oil may also be added if desired along with the lemon/vinegar. Non-vegans can add crumbled feta cheese for a bit of creaminess or try pumpkin seeds (pepitas) for a salty crunch. Enjoy!

Notes

This salad can be made in advance and allowed to sit on the counter while you make lunch/dinner or prep other dishes. The longer all the ingredients marinate the more the flavors will be allowed to mingle and intensify. Love it so!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition Information

Show Details

Calories 159kcal (8%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 1g Sodium 298mg (12%) Potassium 281mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 763IU (15%) Vitamin C 29mg (32%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 159 kcal

% Daily Value*

Calories	159kcal	8%
Carbohydrates	8g	3%
Protein	1g	2%
Fat	14g	22%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Sodium	298mg	12%
Potassium	281mg	6%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	763IU	15%
Vitamin C	29mg	32%
Calcium	32mg	3%
Iron	1mg	6%