Ingredients
Salad Ingredients
- 2 Roma tomatoes, chopped
- 1 seedless English cucumber, chopped
- ½ cup finely diced red onion
- 2 cans (15 oz each) chickpeas, drained and rinsed
Chimichurri Dressing
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ¼ cup finely chopped flat-leaf parsley
- 2 cloves garlic, peeled and minced
- 1 small red chili pepper, deseeded and finely chopped
- ¼-⅓ tsp dried oregano
- ½ tsp coarse Kosher salt
- ⅛-¼ tsp black pepper
Optional Toppings and Add-ins
- Crumbled feta cheese
- Fresh lemon juice, to taste
- Additional red wine vinegar, to taste
- Roasted pumpkin seeds (pepitas)
Instructions
- Make the chimichurri dressing: Peel, smash, and mince the garlic cloves. Finely chop the flat-leaf parsley and deseed then finely chop the red chili pepper. In a bowl, combine the olive oil, red wine vinegar, parsley, garlic, chili pepper, dried oregano, Kosher salt, and black pepper. Stir well to mix. Let the dressing sit for at least 10 minutes to allow the flavors to meld and intensify while you prepare the rest of the salad.
- Prepare the salad vegetables: Chop the Roma tomatoes, seedless English cucumber, and finely dice the red onion. In a large mixing bowl, combine these prepared vegetables with the drained and rinsed chickpeas. Mix gently to combine all ingredients evenly.
- Toss the salad with chimichurri: Pour the chimichurri dressing over the vegetable and chickpea mixture. Toss thoroughly to coat all the ingredients with the flavorful dressing. Taste the salad and adjust the seasoning if needed by adding fresh lemon juice or extra red wine vinegar for brightness, and additional olive oil if desired.
- Add optional toppings: For added creaminess and flavor, sprinkle crumbled feta cheese over the salad. Alternatively or additionally, scatter roasted pumpkin seeds for a salty crunch. Mix lightly to incorporate the toppings without bruising the salad ingredients.
- Serve and enjoy: This salad is best served fresh but can be chilled briefly if preferred. Leftover chimichurri can be stored covered in the refrigerator for several days and used as a versatile marinade or sauce for various dishes.
Notes
- The chimichurri dressing can be doubled and stored in an airtight container in the refrigerator for up to 5 days; bring to room temperature before using.
- This salad pairs well with grilled proteins like steak, chicken, salmon, or shrimp.
- For a vegan or vegetarian option, omit feta and add more pumpkin seeds or roasted vegetables.
- Adjust chili pepper quantity based on desired spice level.
- Fresh lemon juice brightens the salad and balances the acidity from the vinegar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Argentinian-inspired
- Diet: Vegetarian
