Chimichurri Chickpea Salad

Serves 4 | Finish in 15 minutes

Go green this spring with a Chimichurri Chickpea Salad perfect for any occasion where you want to eat well AND have it be good for you also!


  • 1 14.5 oz. can Chickpeas, drained
  • 1 c. Fresh Cilantro
  • 2/3 c. Fresh Parsley
  • 2 tbsp. Litehouse® Freeze Dried Oregano
  • 2 Garlic Cloves, minced
  • 1/4 c. Red Wine Vinegar
  • 2/3 c. Olive Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/4 tsp. Crushed Red Pepper Flakes
  • 6 c. Fresh Express Organic Baby Kale Mix
  • 1 Avocado, diced
  • 1 c. NatureSweet Cherub Tomatoes, diced
  • Litehouse® Cotija Cilantro Dressing


  1. In the bowl of a food processor combine the cilantro, parsley, oregano, garlic, red wine vinegar, olive oil and salt and pepper to taste. Pulse until the sauce is smooth.
  2. Place the chimichurri sauce into a small bowl along with the chickpeas and toss to coat. Cover and refrigerate overnight, if possible.
  3. Divide the lettuce, tomato and avocado between 4 bowls. Top each bowl evenly with the marinated chickpeas. Drizzle with the Cotija Cilantro dressing and serve.

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