Chimichurri Chickpea Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 can chickpeas (15 oz / 400 g can – or 1½ cup / 230 g cooked chickpeas)

2 cups cherry tomatoes (halved)

1½ cups cucumber (diced or cut into discs)

¾ cup corn

½ cup olives (kalamata or castelvetrano, pitted)

½ small red onion (thinly sliced)

½ cup crumbled feta (or more to taste)

½ cup flat-leaf parsley (finely chopped)

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 clove garlic (grated)

½ teaspoon dried oregano

½ teaspoon salt (plus black pepper to taste)

1 pinch red pepper flakes (adjust to taste)

Directions

Make the chimichurri: In a large mixing bowl, whisk together ½ cup flat-leaf parsley (chopped), ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 clove garlic (grated), ½ teaspoon dried oregano, ½ teaspoon salt, 1 pinch red pepper flakes, and black pepper.

Marinate the chickpeas: Add 1 can chickpeas directly to the chimichurri and toss well.

Let them sit for at least 10 minutes while you prepare the vegetables.

This is the key step because the chickpeas soak up the dressing and become much more flavorful.

Toss the salad: Halve 2 cups cherry tomatoes, dice 1½ cups cucumber, and thinly slice ½ small red onion. Add them to the bowl with the chickpeas. Add ¾ cup corn, ½ cup olives, and ½ cup crumbled feta and toss well.

Taste and adjust salt, pepper, or lemon juice before serving.

Nutrition

• Serving Size: 1 of 4
• Calories: 340 kcal
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Cholesterol: 17 mg
• Sodium: 839 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 10 g