We’re LOVING this tasty Chimichurri Chickpea Salad! Chickpeas, tomatoes, cucumber, and onion are tossed in a quick and easy chimichurri dressing for a healthy salad that’s fast and flavorful!
I don’t think I’ll ever tire of chickpea salads.
They’re so incredibly versatile and make quick work of transforming a crisper full of vegetables into a colorful and edible work of art.
It’s easy to mix and match veggies like peppers onions, olives, carrots, kale, spinach, tomatoes, cucumbers, edamame, cabbage, artichokes, scallions, broccoli, cauliflower, and so much more then simply toss them together with a can or two of tender garbanzo beans and toss them together with your favorite dressing.
Both homemade and store bought dressings are fantastic with chickpea salads but I’ve recently discovered that chimichurri sauce also makes the most AMAZING addition to my beloved garbanzo salads. Like I am straight up kicking myself for not trying the combo out sooner. SO SO GOOD!
I’ve been making the Authentic Chimichurri from Cafe Delites for ages now and love it on pretty much everything; especially this Chimichurri Chickpea Salad!
If you’re in the market for a finger-licking Chimichurri sauce 100% check out this one from Karina’s blog. It’s downright crave-able and so easy to make!
It’s best made in advance so the ingredients have time to mingle and amplify, so try to set aside 1-2 hours for the sauce if you can.
You’ll be rewarded with the most flavorful garlic-kissed sauce that compliments all types of proteins and veggies.
Chimichurri Ingredients
- olive oil
- red wine vinegar
- flat leaf parsley
- fresh garlic
- red chiles
- dried oregano
- coarse Kosher salt or sea salt
- freshly ground black pepper
Chickpea Salad Ingredients
I went with a tomato and cucumber salad sort of vibe for this Chimichurri Chickpea Salad. Feel free to add any extra veggies your heart desires!
- canned chickpeas
- tomatoes
- cucumber
- red onion
That’s it! This salad SUPER simple yet oh so flavorful.
Craving a bit of creaminess here? Feel free to add some optional feta to the mix!
Chimichurri Chickpea Salad
Ready to get your chickpea on? Print the recipe, grab your ingredients and meet me in the kitchen for some chimichurri deliciousness!
Chimichurri Chickpea Salad
We’re LOVING this tasty Chimichurri Chickpea Salad! Chickpeas, tomatoes, cucumber, and onion are tossed in a quick and easy chimichurri dressing for a healthy salad that’s fast and flavorful!
-
2
Roma tomatoes -
1
seedless English cucumber -
½
cup
finely diced red onion -
2
cans
chickpeas
(two 15 oz cans) drained and rinsed
CHIMICHURRI
-
¼
cup
olive oil -
1
TBSP
red wine vinegar -
¼
cup
finely chopped flat-leaf parsley -
2
cloves
garlic -
1
small red chili pepper -
¼-⅓
tsp
dried oregano -
½
tsp
coarse Kosher salt -
⅛-¼
tsp
black pepper
For a lightly dressed salad, make chimichurri as instructed. For an additional punch of flavor, double the chimichurri recipe and add as much as your heart desires! Leftover chimichurri can be stored in an airtight container in the fridge for several days. Simply bring back to room temperature and add it to anything and everything! It’s great on various proteins (steak, chicken, salmon, shrimp) and for my vegan + vegetarian friends -try it on roasted cauliflower or stir it into a fluffy quinoa grain bowl! It also makes a fabulous marinade.
To make the chimichurri, peel/smash/mince garlic, chop parsley, then deseed and finely chop chili pepper. Combine all ingredients and stir. Allow the mixture to sit for 10 minutes while you prep your salad. The longer you let it sit the better the flavors will be!
To make the salad, chop tomatoes, cucumber, and onion then combine in a large bow. Add drained/rinsed chickpeas and mix together.
Coat your veggies in chimichurri and mix well. Give it a taste then adjust flavors to taste for a perfectly custom flavor profile. Lemon juice and/or red wine vinegar may be added to brighten up the flavors or add a kiss of tartness. Additional olive oil may also be added if desired along with the lemon/vinegar. Non-vegans can add crumbled feta cheese for a bit of creaminess or try pumpkin seeds (pepitas) for a salty crunch. Enjoy!
This salad can be made in advance and allowed to sit on the counter while you make lunch/dinner or prep other dishes. The longer all the ingredients marinate the more the flavors will be allowed to mingle and intensify. Love it so!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition Facts
Chimichurri Chickpea Salad
Amount Per Serving
Calories 159
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 298mg13%
Potassium 281mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 763IU15%
Vitamin C 29mg35%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you get a chance to try this Chimichurri Chickpea Salad, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
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