About recipe

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.

Ingredients (serves 6)

2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas

1 cup homemade chimichurri sauce

¾ cup crumbled feta cheese

Chimichurri Sauce Ingredients:

1 cup freshly packed flat-leaf parsley leaves (leaves from 1 large bunch, about 1.2 ounces—a few small stems are ok)

4 medium cloves garlic, peeled

½ cup extra-virgin olive oil

¼ cup red wine vinegar

½ teaspoon fine sea salt, to taste

½ teaspoon red pepper flakes, to taste

½ cup finely chopped red onion (about ½ small)

Preparation

1. In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
2. Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
3. Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another ¼ teaspoon) and/or red pepper flakes (for more heat).
4. Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
5. 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.
6. 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.