why make this recipe
Chimichurri Chickpea Salad is a fresh and vibrant dish that is both healthy and easy to make. The salad is packed with protein from the chickpeas and loaded with colorful veggies. With a zesty chimichurri dressing, it’s a refreshing option for lunch or a side dish. Plus, it’s perfect for meal prep, making it a go-to for busy days.
how to make Chimichurri Chickpea Salad
Ingredients :
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
Directions :
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and cilantro.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let it sit for about 10 minutes to allow the flavors to meld before serving.
how to serve Chimichurri Chickpea Salad
Serve this salad chilled or at room temperature. It makes a great side dish for grilled meats or fish. You can also enjoy it on its own as a light lunch. For added flavor, consider serving it with pita bread or on a bed of greens.
how to store Chimichurri Chickpea Salad
To store the salad, place it in an airtight container in the refrigerator. It will keep for about 3 days. The flavors will continue to develop, making it even tastier the next day. However, if you want it to stay crunchy, store the dressing separately and add it just before serving.
tips to make Chimichurri Chickpea Salad
- For extra crunch, add bell peppers or radishes.
- You can use red wine vinegar or substitute it with lemon juice for a different tangy flavor.
- If you like some heat, add chopped jalapeños or red pepper flakes.
- To make it a complete meal, add grilled chicken or shrimp to the salad.
variation
Feel free to play around with the ingredients. Quinoa or farro can be added for more texture. Additionally, if you’re not a fan of chickpeas, black beans make a great alternative.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Just be sure to soak and cook them beforehand.
Is this salad vegan?
Yes, Chimichurri Chickpea Salad is completely vegan and packed with plant-based goodness.
How spicy is chimichurri?
Chimichurri isn’t typically spicy, but you can add crushed red pepper to increase the heat if desired.
Chimichurri Chickpea Salad
Ingredients
Salad Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar Can be substituted with lemon juice.
- 2 cloves garlic, minced
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and cilantro.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let it sit for about 10 minutes to allow the flavors to meld before serving.