Chimichurri Marinated Chickpea Salad
Chimichurri Marinated Chickpea Salad
Ingredients
For the Chimichurri
- 1 cup fresh parsley, packed, roughly chopped
- 1/2 cup fresh cilantro, packed, roughly chopped
- 1 tablespoon fresh oregano, leaves only
- 1/4 cup red onion, roughly chopped
- 2 garlic, cloves, peeled
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
For the Chickpea Salad
- 2 cans canned chickpeas, 15-ounce each, drained and rinsed
- 1 red bell pepper, diced
- 1 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1 pint cherry tomatoes, halved
- 1 avocado, ripe, chopped
Instructions
- 1
To prepare the chimichurri, combine the packed fresh parsley, packed fresh cilantro, fresh oregano leaves, roughly chopped red onion, peeled garlic cloves, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes in a food processor or blender.
⏱️ 5 min
- 2
Process the ingredients until a vibrant, slightly chunky chimichurri sauce is formed. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 3
Drain and rinse the canned chickpeas thoroughly. Transfer them to a large mixing bowl.
⏱️ 2 min
- 4
Dice the red bell pepper, cucumber, and finely dice the red onion. Halve the cherry tomatoes. Chop the ripe avocado into bite-sized pieces.
⏱️ 10 min
- 5
Add the diced red bell pepper, diced cucumber, finely diced red onion, halved cherry tomatoes, and chopped avocado to the large bowl with the chickpeas.
⏱️ 2 min
- 6
Pour the freshly prepared chimichurri sauce over all the salad ingredients in the bowl.
⏱️ 1 min
- 7
Gently mix all the ingredients thoroughly until they are well combined and evenly coated with the chimichurri dressing. Be careful not to mash the avocado.
⏱️ 3 min
- 8
For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the chickpeas to marinate. The longer it sits, the better it tastes.
⏱️ 30 min
- 9
Serve the chimichurri marinated chickpea salad chilled as a side dish, or as a complete meal over cooked millet, farro, barley, or quinoa, or with crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Marinated Chickpea Salad
For the Chimichurri
- 1 cup fresh parsley, packed, roughly chopped
- 1/2 cup fresh cilantro, packed, roughly chopped
- 1 tablespoon fresh oregano, leaves only
- 1/4 cup red onion, roughly chopped
- 2 garlic, cloves, peeled
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
For the Chickpea Salad
- 2 cans canned chickpeas, 15-ounce each, drained and rinsed
- 1 red bell pepper, diced
- 1 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1 pint cherry tomatoes, halved
- 1 avocado, ripe, chopped
Instructions
- 1
To prepare the chimichurri, combine the packed fresh parsley, packed fresh cilantro, fresh oregano leaves, roughly chopped red onion, peeled garlic cloves, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes in a food processor or blender.
⏱️ 5 min - 2
Process the ingredients until a vibrant, slightly chunky chimichurri sauce is formed. Taste and adjust seasoning if necessary.
⏱️ 2 min - 3
Drain and rinse the canned chickpeas thoroughly. Transfer them to a large mixing bowl.
⏱️ 2 min - 4
Dice the red bell pepper, cucumber, and finely dice the red onion. Halve the cherry tomatoes. Chop the ripe avocado into bite-sized pieces.
⏱️ 10 min - 5
Add the diced red bell pepper, diced cucumber, finely diced red onion, halved cherry tomatoes, and chopped avocado to the large bowl with the chickpeas.
⏱️ 2 min - 6
Pour the freshly prepared chimichurri sauce over all the salad ingredients in the bowl.
⏱️ 1 min - 7
Gently mix all the ingredients thoroughly until they are well combined and evenly coated with the chimichurri dressing. Be careful not to mash the avocado.
⏱️ 3 min - 8
For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the chickpeas to marinate. The longer it sits, the better it tastes.
⏱️ 30 min - 9
Serve the chimichurri marinated chickpea salad chilled as a side dish, or as a complete meal over cooked millet, farro, barley, or quinoa, or with crusty bread.