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 Instantly Fresh 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 Cotija Cilantro or Homestyle Ranch Dressing


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.

Place the chimichurri sauce into a small bowl along with the chickpeas and toss to coat. Cover and refrigerate overnight, if possible.

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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