Name: Chimichurri Chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas; 1 cup homemade chimichurri sauce; ¾ cup crumbled feta cheese

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Christina’s Recipes

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.

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

Chimichurri Chickpeas

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