Chimichurri Chickpeas
- Author: Cookie and Kate
- 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.
Scale
Ingredients
- 2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas
- 1 cup homemade chimichurri sauce
- ¾ cup crumbled feta cheese
Instructions
- 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.
Notes
Make it dairy free/vegan: Omit the feta. You might enjoy a dollop of vegan sour cream, or a few chopped Kalamata olives, or a sprinkle of vegan Parmesan on top.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/chimichurri-chickpeas-recipe/