budgetbytes4.8
Chimichurri Chickpea Salad
This super simple chickpea salad is bright and flavorful thanks to homemade chimichurri and feta. Goes great with all your summer grilling!
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
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.
red wine vinegar ($0.20)2 Tbspgarlic, minced ($0.08)1 clove
2
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).
Nutrition Facts
calories
328.57 kcal
fat Content
15.98 g
serving Size
1 cup
fiber Content
11.7 g
sodium Content
675.75 mg
protein Content
13.58 g
carbohydrate Content
35.67 g
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