This recipe is super simple and the perfect side dish as the weather is starting to warm up! It would go great alongside any grilled meats or just simply enjoy at home with some sliced pita bread!
1. First, make the chimichurri: Rinse the fresh parsley and cilantro and drain well. Roughly chop the parsley and cilantro and add them to a bowl along with the olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt. Stir to combine, then set the dressing aside.
2. Rinse and drain both cans of chickpeas. Slice the grape tomatoes in half. Add the chickpeas and tomatoes to a large bowl. Crumble the feta, add it to the bowl, then drizzle the chimichurri over top. Stir to combine. Serve immediately or refrigerate until ready to eat (up to four days).
Per serving: Calories: 328.6 Kcal, Carbohydrates: 22.1g, Sugars: 5.4g, Protein: 9 g Saturated Fat: 3.1g, Sodium: 376.9 mg
This recipe was adapted from BudgetBytes.com