Chimichurri Chickpeas
This hearty chickpea salad recipe features the bold, fresh flavors of chimichurri sauce and crumbled feta cheese. Keep it in the fridge for healthy snacking, packed lunches, and ready-to-go side dishes. Recipe yields about 6 side servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 2 can s (15 ounces each) chickpeas or 3 cups cooked chickpeas
- 1 cup homemade chimichurri sauce
- ¾ cup crumbled feta cheese
Steps
-
Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| s | 2 can | Rp 15.000/kg | Rp 3.000 |
| homemade chimichurri sauce | 1 cup | - | - |
| crumbled feta cheese | 0.75 cup | - | - |
*Estimated market prices, may vary by region
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