Chimichurri Chickpea Salad
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
159 kcal
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Course
Salad
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Cuisine
Vegetarian
Chimichurri Chickpea Salad
Description
This Chimichurri Chickpea Salad blends fresh produce and protein with a zesty Argentine-inspired dressing. The base combines diced Roma tomatoes, seedless English cucumber, finely diced red onion, and rinsed canned chickpeas for a satisfying texture contrast. The chimichurri sauce is crafted by combining minced garlic, chopped flat-leaf parsley, finely chopped small red chili pepper, dried oregano, kosher salt, black pepper, olive oil, and red wine vinegar. Allowing the dressing to rest enhances the mingling of flavors.
The salad is tossed to evenly coat the ingredients with the chimichurri, bringing a bright and slightly spicy herbal note against the crunchy vegetables and tender chickpeas. This salad works well as a light lunch or a side dish, with the option to add feta cheese, lemon juice, or roasted pumpkin seeds for additional flavor or texture.
A practical note is that making this salad in advance helps integrate the flavors as it sits at room temperature, making it convenient for meal planning. Leftover chimichurri dressing can be refrigerated and used to dress other vegetables, grains, or proteins. The use of canned chickpeas quickens preparation without sacrificing heartiness.
Ingredients
- 2 Roma tomato
- 1 English cucumber seedless
- ½ cup red onion finely diced
- 2 cans chickpeas (two 15 oz cans) drained and rinsed
CHIMICHURRI
- ¼ cup olive oil
- 1 TBSP red wine vinegar
- ¼ cup parsley flat-leaf, finely chopped
- 2 cloves garlic
- 1 Chili pepper small, red
- ¼-⅓ tsp oregano dried
- ½ tsp kosher salt coarse
- ⅛-¼ tsp black pepper
OPTIONAL EXTRAS
- feta cheese crumbled
- lemon juice fresh
- red wine vinegar
- roasted pumpkin seeds
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
- Prepare the salad ahead of time to allow flavors to meld and intensify as it rests.
- Leftover chimichurri dressing can be refrigerated for several days and used on other dishes like grains, meats, or roasted vegetables.
- Rinse canned chickpeas thoroughly to reduce excess salt and improve texture.
- Optional add-ins like crumbled feta cheese or roasted pumpkin seeds enhance creaminess and crunch.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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