These chimichurri chickpeas are bold, hearty and zippy. This simple dish features tender chickpeas, crumbled feta cheese, and homemade chimichurri sauce. It’s ready in about fifteen minutes.
Chimichurri verde hails from Argentina and is typically served on steak, though I love it in many other preparations. It’s a bright herbed sauce made with fresh parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil.
While traditionally made with a mortar and pestle, my preparation method uses the food processor as much as possible, so it comes together very quickly.
You could call this recipe is a collision of leftovers or, better yet, a happy coincidence. This summer, we invited friends over to grill and I made my chimichurri sauce to go with our meal. I was thrilled when one of our friends took his first bite and demanded the recipe.
We had a bit of sauce leftover, so I stashed it in the refrigerator near some extra chickpeas. The combination proved fantastic once I added some creamy, tangy feta cheese.
While the sauce is Argentinean, this dish’s flavor profile is more recognizably Mediterranean. I love this lively side dish, and I hope you do, too.
How to Serve Chimichurri Chickpeas
These chimichurri chickpeas make a lovely light meal, side dish, and ready-to-go snack. When hunger strikes, I’m always so much better off when I have something tasty to grab from the fridge! This dish also packs well for lunches.
The recipe keeps well for up to five days in the refrigerator. With bean salads like this, I love to change up how I serve them as the days go on. Enjoy it on its own or as a side dish to a meal that could use more substance. Try it with a sandwich, like a grilled cheese, or a light soup, like this Roasted Red Pepper and Tomato Soup.
Watch How to Make Chimichurri Chickpeas
Uses for Leftover Chimichurri Sauce
This recipe will leave you with 1/2 cup leftover chimichurri sauce, which is great because chimichurri sauce can turn basic components into an exciting meal. Try it with eggs, roasted vegetables, and whole grains, like farro, brown rice and quinoa. You’ll find more uses here.
Or, if you’re serving a crowd, you can increase the other ingredients and use the full amount of chimichurri sauce. Simply add another can of drained chickpeas and use a heaping cup of crumbled feta.
More Fresh Chickpea Recipes
Here are just a few more chickpea recipes on Cookie and Kate:
- The Best Hummus
- Chickpea Salad with Carrots and Dill
- Favorite Chickpea Salad
- Jessica’s Marinated Chickpeas
- Mediterranean Bean Salad
- Tomato & Chickpea Pasta with Goat Cheese
Please let me know how your chimichurri chickpeas turn out in the comments! I love hearing from you.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Salad
- Method: By hand
- Cuisine: Mediterranean
- Diet: Vegetarian
This hearty chickpea salad recipe features the bold, fresh flavors of chimichurri sauce and crumbled feta cheese. Keep it in the fridge for healthy snacking, packed lunches, and ready-to-go side dishes. Recipe yields about 6 side servings.
- 2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas
- 1 cup homemade chimichurri sauce
- ¾ cup crumbled feta cheese
- Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
- Place the drained chickpeas in a small serving bowl. Pour in 1 cup of the chimichurri sauce, and refrigerate the rest for another use. Add the feta cheese, reserving a small amount for garnish. Stir to combine.
- Sprinkle the remaining feta cheese on top. Serve immediately, or cover and refrigerate for later. This chickpea salad keeps well in the refrigerator for up to 5 days.