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Chimichurri Chickpea Salad

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⭐️ Get Recipe: https://theplantbasedschool.com/chimichurri-chickpea-salad/

This Chimichurri Chickpea Salad is fresh, filling, and packed with bold herby flavor, making it an easy lunch, light dinner, or healthy side dish you’ll want to make all summer long.

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
Dressing
▢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

❤️ Nico & Louise

34 Comments

  1. Protein rich flavourful salad recipe 👍🏻soo yummy 😋 thanks.
    Which other beans will go well with this salad 🥗 recipe?

  2. Too much ingredients, at some point you have to savour the individual fruit or vegetable on its own. At least for me a salad ideally should be a trinity or rarely a quaternity, anything beyond that is mesh.

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  6. I made this dish tonight and I am absolutely in love; I will make this healthy salad for my family and all our go to church family and friends events until they tell me to stop. Haha. Bon petit.

  7. I made it and as an addition I added pomegranate molasses with a little sumac. It tasted absolutely delicious. Thanks for sharing

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