Description
This Chimichurri Chickpea Salad is a fresh, zesty, and protein-packed dish loaded with crisp veggies, creamy feta, and a bold herb dressing. Perfect for quick lunches, meal prep, or a vibrant side dish.
Ingredients
- 2 cups chickpeas (canned, drained and rinsed)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¾ cup corn (fresh, frozen, or canned)
- ½ cup olives (Kalamata or green), pitted
- ¼ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
Chimichurri Dressing:
- 1 cup flat-leaf parsley, finely chopped
- ⅓ cup extra virgin olive oil
- 3 tbsp red vinegar
- 2 cloves garlic, grated
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
1. Make the dressing
In a large mixing bowl, whisk together parsley, olive oil, red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes until well combined.
2. Marinate the chickpeas
Add the chickpeas to the dressing and toss well. Let them sit for 10 minutes to absorb the flavors.
3. Prepare the vegetables
While the chickpeas marinate, chop the tomatoes, cucumber, and red onion.
4. Assemble the salad
Add the vegetables, corn, olives, and feta to the bowl. Toss everything together until evenly coated.
5. Taste and adjust
Adjust seasoning with extra salt, pepper, or a squeeze of lemon juice if desired. Serve immediately or chilled.
Notes
- Letting the salad sit for 20–30 minutes enhances the flavor.
- Swap feta for avocado or leave it out for a vegan version.
- Use white beans or lentils instead of chickpeas if desired.
- Great for meal prep—it tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg