These chimichurri chickpeas are bold, hearty and zippy. This simple dish features tender chickpeas, crumbled feta cheese, and homemade chimichurri sauce. It’s ready in about fifteen minutes.
Chimichurri verde hails from Argentina and is typically served on steak, though I love it in many other preparations. It’s a bright herbed sauce made with fresh parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil.
While traditionally made with a mortar and pestle, my preparation method uses the food processor as much as possible, so it comes together very quickly.
You could call this recipe is a collision of leftovers or, better yet, a happy coincidence. This summer, we invited friends over to grill and I made my chimichurri sauce to go with our meal. I was thrilled when one of our friends took his first bite and demanded the recipe.
We had a bit of sauce leftover, so I stashed it in the refrigerator near some extra chickpeas. The combination proved fantastic once I added some creamy, tangy feta cheese.
While the sauce is Argentinean, this dish’s flavor profile is more recognizably Mediterranean. I love this lively side dish, and I hope you do, too.
How to Serve Chimichurri Chickpeas
These chimichurri chickpeas make a lovely light meal, side dish, and ready-to-go snack. When hunger strikes, I’m always so much better off when I have something tasty to grab from the fridge! This dish also packs well for lunches.
The recipe keeps well for up to five days in the refrigerator. With bean salads like this, I love to change up how I serve them as the days go on. Enjoy it on its own or as a side dish to a meal that could use more substance. Try it with a sandwich, like a grilled cheese, or a light soup, like this Roasted Red Pepper and Tomato Soup.
Watch How to Make Chimichurri Chickpeas
Uses for Leftover Chimichurri Sauce
This recipe will leave you with 1/2 cup leftover chimichurri sauce, which is great because chimichurri sauce can turn basic components into an exciting meal. Try it with eggs, roasted vegetables, and whole grains, like farro, brown rice and quinoa. You’ll find more uses here.
Or, if you’re serving a crowd, you can increase the other ingredients and use the full amount of chimichurri sauce. Simply add another can of drained chickpeas and use a heaping cup of crumbled feta.
More Fresh Chickpea Recipes
Here are just a few more chickpea recipes on Cookie and Kate:
- The Best Hummus
- Chickpea Salad with Carrots and Dill
- Favorite Chickpea Salad
- Jessica’s Marinated Chickpeas
- Mediterranean Bean Salad
- Tomato & Chickpea Pasta with Goat Cheese
Please let me know how your chimichurri chickpeas turn out in the comments! I love hearing from you.
Chimichurri Chickpeas
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Salad
- Method: By hand
- Cuisine: Mediterranean
- Diet: Vegetarian
This hearty chickpea salad recipe features the bold, fresh flavors of chimichurri sauce and crumbled feta cheese. Keep it in the fridge for healthy snacking, packed lunches, and ready-to-go side dishes. Recipe yields about 6 side servings.
Ingredients
- 2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas
- 1 cup homemade chimichurri sauce
- ¾ cup crumbled feta cheese
Instructions
- Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
- Place the drained chickpeas in a small serving bowl. Pour in 1 cup of the chimichurri sauce, and refrigerate the rest for another use. Add the feta cheese, reserving a small amount for garnish. Stir to combine.
- Sprinkle the remaining feta cheese on top. Serve immediately, or cover and refrigerate for later. This chickpea salad keeps well in the refrigerator for up to 5 days.
Notes
Make it dairy free/vegan: Omit the feta. You might enjoy a dollop of vegan sour cream, or a few chopped Kalamata olives, or a sprinkle of vegan Parmesan on top.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Autumn
ohhh what a great idea! This will be a perfect side dish to bring to my next book club!
Kate
Hope it’s a hit! You’re the best, Autumn.
Linda
Always always I can find an answer to my dilemma from you!!! I’m going to make this and I will let you know how it turns out can’t wait XXOO
Kate
Hooray! Thank you, Linda. Do report back!
Rebecca Lupo
This is a delish way to use up your end of season parsley growing in the garden. I can a lot, so I used some of my pickled red onions, instead of fresh, and reduced the vinegar by 1/2.
Yum!
Kate
Yes! Perfect for that. Thank you for sharing, Rebecca.
Nath
My own version included black eyed peas instead of chickpeas, and some tarragon in the chimichurri sauce – to use what I had available. Very easy and very good!
Kate
I love tarragon! Glad you enjoyed your version, thanks for sharing!
Sha
I just made this and it’s sooooo good! Yum! Thank you Kate :)
Kate
Hooray, thanks Sha!
Steve Freitag
Hi Kate,
I made this recipe for my adult daughter who likes to avoid beef and pork. She gets tired of chicken too. She loves chickpeas and flavor. This recipe fit the bill! I love the flavor combination and the textures as well.
Great job! I will make this again. The chimichurri was easy to make!
Thanks, Steve in Andover, MN
Kate
Thank you, Steve! Happy to hear it!
C.
This was so good! I made it just as described. The chimichurri is delicious. I had it with some wild rice on the side. I will definitely make this again.
Kate
That’s great to hear, C!
Haydee
Hi Kate! I am new to this group I am a native Argentine so chimichurri is a staple at my house. I made this recipe last night to use up some leftover home made Chimichurri. (my recipe is very similar to yours) I was a bit skeptic because of its simplicity, but Wow! A pleasant surprise! Very delicious, easy and quick. Thank you! This has been added to my repertoire.
Kate
You’re welcome, Haydee! I appreciate your review.
Amy Rogers
So good! This will be in my standard rotation. It does work on its own as a side or light lunch but would be lovely added to salads and grain bowls. I think it will be nice with cannellini beans as well for a creamier texture.
Kate
Thank you, Amy! Hadn’t thought to add beans!
Amanda
Was delicious and kept well in fridge. Had it over salad as a leftover.
Kate
Awesome! Thank you, Amanda. I appreciate your review.
Sandra Ross
This recipe is more tasty than described. I had some fig vinegar on hand and used it. Spectacular!
Kate
Thank you for your feedback, Sandra!
Kate
This was delicious in a wrap with lettuce and chopped veggies!
Tammy
Delicious! And so easy. I made this for a dim sum-type lunch, lots of small plates and everyone loved it. Finally found a use for the mini-food processor that came with my stick blender, too :)
Jan Etzcorn
Made this dish with the homemade Classic Chimichurri Sauce on this website. I added kalamata olives and celery. It is delicious and a great lunch or side dish. I might suggest reducing the vinegar in the chimichurri sauce slightly. I love another reviewer’s idea of adding tarragon. It is my favorite herb!
Holly
What a great recipe. I added mini cucumbers and tomatoes. This is definitely going into the rotation.
Kate
I love to hear that, Holly! Thank you for your review.
Paula M
Wow!! Walked into the kitchen and caught a whiff of something so enticing. Was so excited to try this, I completely forgot to take a picture. Hubs made this up and we both said 5 STARS!! Just a flavor explosion!! Absolutely loved this and would not change a thing. So well done, Kate! YUM!