This recipe is super simple and the perfect side dish as the weather is starting to warm up! It would go great alongside any grilled meats or just simply enjoy at home with some sliced pita bread!

Yield
6 Servings
Preparation time
25 minutes
Cooking time
0 minutes
Total time
25 minutes
Ingredients
½ C Fresh parsley, chopped
¼ C fresh cilantro (chopped)
¼ C olive oil
2 Tbsp red wine vinegar (or white)
1 clv Garlic, minced
½ tsp dried oregano
¼ tsp ground cumin
⅛ tsp crushed red pepper flakes
¼ tsp salt
2 can chickpeas, low sodium (15 oz. each)
1 pt grape tomatoes
2 oz feta
Instructions

1. First, make the chimichurri: Rinse the fresh parsley and cilantro and drain well. Roughly chop the parsley and cilantro and add them 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. 

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).

Notes

Per serving: Calories: 328.6 Kcal, Carbohydrates: 22.1g, Sugars: 5.4g, Protein: 9 g Saturated Fat: 3.1g, Sodium: 376.9 mg

Source

This recipe was adapted from BudgetBytes.com