This super simple chickpea salad is bright and flavorful thanks to homemade chimichurri and feta. Goes great with all your summer grilling!
Total Cost: $4.85 recipe / $0.81 serving
Servings: 6about 1 cup each
Author: Beth - Budget Bytes
½ cupchopped fresh parsley$0.18
¼ cupchopped fresh cilantro$0.10
¼ cupolive oil$0.42
2Tbspred wine vinegar$0.20
½ tspdried oregano$0.05
1/8tspcrushed red pepper$0.02
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.
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).