5 from 24 votes
Chimichurri Chickpea Salad
Chimichurri Chickpea Salad features fresh tomatoes, cucumber, red onion, and chickpeas tossed in a homemade chimichurri dressing. The chimichurri combines parsley, garlic, chili pepper, olive oil, and vinegar creating a vibrant, herbaceous sauce that flavors the crisp vegetables and creamy chickpeas. This salad is refreshing and can be prepared in advance to deepen the flavor meld.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
servings
Calories:
159 kcal
Course:
Salad
Cuisine:
Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 159
% 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.