Chimichurri Chickpeas
I remember the first time I accidentally made these chimichurri chickpeas. I had leftover chimichurri sauce sitting in the fridge from a weekend cookout, and a couple of cans of chickpeas that needed using.
I tossed them together on a whim, crumbled some feta on top, and took a bite. The result was bold, hearty, and zippy all at once. I knew right away I had to share this with you.
This Chimichurri Chickpeas Recipe is ready in about fifteen minutes, which makes it one of my favorite quick options for busy weeks. The star of the show is the chimichurri sauce, an Argentinean sauce traditionally served on steak. It is a bright, herbed sauce made with fresh parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil.
While chimichurri is often made with a mortar and pestle, this version uses a food processor for speed and convenience. The combination of chickpeas, feta, and chimichurri creates a flavor profile that feels more Mediterranean than Argentinean, but it works beautifully.
Here is what you need to make the recipe:
| Ingredient | Quantity |
|---|---|
| Chickpeas (canned or cooked) | 2 cans (15 oz each) or 3 cups cooked |
| Homemade chimichurri sauce | 1 cup |
| Crumbled feta cheese | 3/4 cup |
To make the salad, follow these simple steps:
- Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
- 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.
- 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.
The recipe yields about 4 cups, which gives you roughly 6 side servings. The method is entirely no cook, making it perfect for warm days when you do not want to turn on the stove.
Jump to:
- Chimichurri Chickpeas
- How to Serve Chimichurri Chickpeas
- Uses for Leftover Chimichurri Sauce
- FAQs
- How do you make chimichurri chickpeas?
- What ingredients are in the chimichurri sauce for this recipe?
- How long do chimichurri chickpeas last in the refrigerator?
- Can you make chimichurri chickpeas dairy free or vegan?
- Chimichurri Chickpeas
- Ingredients
- Instructions
- Last Step:
- Did you make this recipe?
How to Serve Chimichurri Chickpeas
These chimichurri chickpeas are incredibly versatile. You can enjoy them as a light meal on their own, serve them as a side dish, or pack them into a container for a ready to go snack. They hold up beautifully in lunchboxes, which makes them a great option for busy parents and working professionals alike.
One of the best things about this salad is that it actually tastes better after a day in the fridge, as the chickpeas soak up more of that zippy chimichurri flavor.
The salad keeps well for up to five days in the refrigerator, so you can make a batch on Sunday and enjoy it throughout the week. Here are some of my favorite ways to serve it:
- On its own as a light, refreshing lunch
- As a side dish alongside a grilled cheese sandwich
- Paired with a light soup, like Roasted Red Pepper and Tomato Soup
- Scooped onto crackers or crusty bread for an afternoon snack
If you are serving a crowd, you can double the recipe easily. Just add another can of drained chickpeas and a heaping cup of crumbled feta, and use the full amount of chimichurri sauce instead of saving half a cup for later. It scales up without any extra effort.
Uses for Leftover Chimichurri Sauce
This recipe leaves you with about half a cup of leftover chimichurri sauce, and you should definitely put it to good use. The sauce is too flavorful to waste. Here are some simple ways to use it up:
- Drizzle over fried or scrambled eggs for a bright breakfast
- Toss with roasted vegetables like carrots, cauliflower, or potatoes
- Stir into cooked whole grains such as farro, brown rice, or quinoa
I love keeping a jar of chimichurri in the fridge for exactly these moments. A spoonful here and there adds a punch of fresh herbs and garlic to whatever I am eating.
If you find yourself with extra chickpeas and feta too, just scale up the salad and use the full amount of sauce for a larger batch that feeds a crowd.
FAQs
How do you make chimichurri chickpeas?
What ingredients are in the chimichurri sauce for this recipe?
How long do chimichurri chickpeas last in the refrigerator?
Can you make chimichurri chickpeas dairy free or vegan?
Chimichurri Chickpeas
Chimichurri Chickpeas I remember the first time I accidentally made these chimichurri chickpeas. I had leftover chimichurri sauce sitting in the fridge from a weekend cookout, and a couple of cans of chickpeas that needed using.
- Total Time: 15 min
- Yield: 4 cups 1x
Ingredients
2 cans chickpeas
1 cup homemade chimichurri sauce
¾ cup crumbled feta cheese
Instructions
1-Rinse and drain the chickpeas, and set: Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
2-Place the drained chickpeas in a small: 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.
3-Sprinkle the remaining feta cheese on top: 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.
Last Step:
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- Cook Time: 0 min
- Method: By hand
