Chimichurri Chickpeas
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.9 out of 5 stars
(8)
Ingredients
4 cups
- 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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Preparation
Step 1
Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
Make it dairy free/vegan:
Omit the feta. You might enjoy a dollop of vegan sour cream, or a few chopped Kalamata olives, or a sprinkle of vegan Parmesan on top.
