Chimichurri Chickpea Salad

Name: Chimichurri Chickpea Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American, Latin American
Ingredients: ½ cup chopped fresh parsley ($0.18); ¼ cup chopped fresh cilantro ($0.10); ¼ cup olive oil ($0.42); 2 Tbsp red wine vinegar ($0.20); 1 clove garlic, minced ($0.08); ½ tsp dried oregano ($0.05); 1/4 tsp ground cumin ($0.02); 1/8 tsp crushed red pepper ($0.02); 1/4 tsp salt ($0.02); 2 15oz. cans chickpeas ($0.98); 1 pint grape tomatoes ($1.69); 2 oz. feta ($1.09)

2 steps

Prep:15min

Total Cost: $4.85 recipe / $0.81 serving

Updated at: Thu, 17 Aug 2023 13:02:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories250.8 kcal (13%)

Total Fat14.5 g (21%)

Carbs22.9 g (9%)

Sugars1.9 g (2%)

Protein9.2 g (18%)

Sodium606.1 mg (30%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ cupfresh parsley

chopped

¼ cupfresh cilantro

chopped

¼ cupolive oil

2 Tbspred wine vinegar

1clove garlic

minced

½ tspdried oregano

¼ tspground cumin

⅛ tspcrushed red pepper

¼ tspsalt

2 x 15 ozcans chickpeas

1 pintgrape tomatoes

2 ozfeta

Instructions

Step 1

Make the chimichurri first. Rinse the fresh parsley and cilantro, then drain well. Roughly chop the parsley and cilantro, then add it to a bowl along with the olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt. Stir to combine, then set the dressing aside.

Step 2

Rinse and drain both cans of chickpeas. Slice the grape tomatoes in half. Add the chickpeas and tomatoes to a large bowl. Crumble the feta, add it to the bowl, then drizzle the chimichurri over top. Stir to combine. Serve immediately or refrigerate until ready to eat (up to four days).

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