Description

A vibrant and zesty bean salad packed with fresh herbs, garlic, and tangy feta cheese. This protein-rich side dish comes together in minutes and tastes even better the next day.

Ingredients

Scale

2/3 cup crumbled feta cheese
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 cloves garlic, peeled
2 cans (15 oz each) chickpeas, rinsed and drained
1 small red onion, roughly chopped
1 cup fresh flat-leaf parsley, packed
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp salt

Instructions

Rinse the chickpeas thoroughly under cold water in a colander to remove the canning liquid and excess sodium. Pat them dry with a paper towel or clean cloth to ensure the sauce adheres properly, then place them in a large mixing bowl.
In a food processor, combine the fresh parsley, garlic cloves, red onion, olive oil, red wine vinegar, oregano, salt, and red pepper flakes. Pulse the mixture several times until the herbs are finely minced and the sauce is emulsified but still has a bit of texture.
Pour the bright green chimichurri sauce over the chickpeas in the bowl. Stir gently with a large spoon until the beans are evenly coated in the dressing.
Add the crumbled feta cheese to the bowl and fold it in carefully to keep the chunks intact. Taste and adjust seasoning if needed, then serve immediately or refrigerate to let the flavors meld.

Notes

If you prefer a milder onion flavor, rinse the chopped onion in cold water before processing. Leftovers keep well in an airtight container for up to 4 days.

Prep Time: 12 min
Marinating: 15 min
Category: Side Dish
Method: No-Cook
Cuisine: Mediterranean Fusion

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 580mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 12g
Cholesterol: 15mg

Keywords: chimichurri chickpeas, easy bean salad, healthy side dish, marinated chickpeas, mediterranean snack