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 ounce can chickpeas, drained
  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 2 tablespoons Litehouse Freeze Dried Oregano
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 Cups Fresh Express Organic Baby Kale Mix
  • 1 medium avocado, diced
  • 1 cup NatureSweet Cherub Tomatoes, diced
  • Litehouse Homestyle Ranch Dressing or OPA Avocado 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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