Baked Chickpea Salad with Chimichurri Dressing
Ingredients:
For the Chickpeas:
1 can chickpeas, drained and rinsed
1 tbsp extra virgin olive oil (EVOO)
Salt and pepper, to taste
1 tsp za’atar
1 tsp sumac
For the Salad:
1 cup cherry tomatoes, chopped
2 Persian cucumbers, chopped
Salt, for tomatoes and cucumbers
1 yellow bell pepper, chopped
¼ cup fresh parsley, chopped
2 green onions, chopped
For the Dressing (Homemade Chimichurri):
1 cup fresh parsley, finely chopped
¼ cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 small red chili or ½ tsp red pepper flakes (optional for heat)
2 tbsp red wine vinegar
Juice of ½ lime
½ cup extra virgin olive oil (EVOO)
Salt and pepper, to taste
Instructions:
Make the Chimichurri:
In a bowl, combine parsley, cilantro, minced garlic, and red chili (if using).
Stir in the red wine vinegar, lime juice, and olive oil. Season with salt and pepper to taste.
Set aside to let the flavors meld while you prepare the rest of the salad.
Bake the Chickpeas:
Preheat oven to 400°F (200°C).
Toss chickpeas with 1 tablespoon of EVOO, salt, pepper, za’atar, and sumac. Spread evenly on a baking sheet.
Bake for 40 minutes, shaking the pan halfway through, until chickpeas are crispy.
Prepare the Vegetables:
While chickpeas are baking, chop cherry tomatoes and Persian cucumbers. Sprinkle with a pinch of salt and set aside for a few minutes.
Chop the yellow bell pepper, parsley, and green onions.
Combine the Salad:
Drain any excess liquid from the salted tomatoes and cucumbers.
Add the yellow bell pepper, parsley, and green onions to the bowl with the tomatoes and cucumbers.
Dress the Salad:
In a small bowl, mix 2 tablespoons of the prepared chimichurri with 1 tablespoon balsamic vinegar and 1 tablespoon EVOO. Pour the dressing over the vegetables and toss to combine.
Assemble and Serve:
Top the salad with the baked chickpeas just before serving.
Drizzle a little more chimichurri over the top and garnish with fresh parsley, if desired.
