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Author Notes: This salty-crunchy-fresh chickpea salad, which comes together in 10 minutes flat, will make you feel like you’re cooking with no actual cooking at all, and it (…more) —Sarah Jampel
Serves 4
- 1cup packed flat-leaf parsley
- 1/2cup packed mint
- 1/2cup packed cilantro
- 1serrano or other hot green chile
- pinches red pepper flakes, optional
- 1garlic clove, peeled
- 1tablespoon lime juice
- 1tablespoon sherry or white wine vinegar
- 1/2teaspoon kosher salt, plus more to taste
- 1/4cup olive oil
- To make the chimichurri, combine all the ingredients except the olive oil in a food processor. Process until everything is roughly chopped.
- Gradually stream in the olive oil, mixing until you have a well-blended sauce. Taste and adjust salt and lime juice levels.
- Two15-ounce cans chickpeas, drained and rinsed
- 1pint grape or cherry tomatoes, halved
- 1/4pound feta cheese, crumbled or cubed
- 1/4cup chopped toasted almonds
- Salt and freshly ground pepper, to taste
- Toasted or grilled bread and Greek yogurt, for serving (optional)
- In a large bowl, combine all the ingredients with the chimichurri (start with only part of it, then add more to your liking). Season with salt and pepper.
- Serve over toasted or grilled bread spread with plain Greek yogurt, or mix it with cooked grains, or pile it alongside broiled fish or roasted vegetables.
- This recipe is a Community Pick!
