Chimichurri Chickpea Salad
Ingredients
Chimichurri
-
½
cup
chopped fresh parsley
-
¼
cup
chopped fresh cilantro
-
¼
cup
olive oil
-
2
Tbsp
red wine vinegar
-
1
clove
garlic, minced
-
½
tsp
dried oregano
-
¼
tsp
ground cumin
-
⅛
tsp
crushed red pepper
-
¼
tsp
salt
Salad
-
2
15oz. cans
chickpeas
-
1
pint
grape tomatoes
-
2
oz.
feta
Instructions
- Prepare the chimichurri by rinsing and chopping the parsley and cilantro, then mixing them with olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt.
- Set the chimichurri dressing aside.
- Rinse and drain the chickpeas, then slice the grape tomatoes in half.
- In a large bowl, combine the chickpeas, tomatoes, and crumbled feta.
- Drizzle the chimichurri over the salad and stir to combine.
- Serve immediately or refrigerate until ready to eat.
Nutrition Facts (estimated)
Servings
6
Calories
328
Total fat
15.98g
Total carbohydrates
35.67g
Total protein
13.58g
Sodium
675.75mg
Cholesterol
0mg
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