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Article: Chimichurri Chickpeas

Chimichurri Chickpeas

Chimichurri Chickpeas


For the chimichurri:

  • 1 cup, flat-leaf parsley
  • 1/2 cup, mint
  • 1/2 cup cilantro
  • pinch of red pepper flakes
  • 1, garlic clove
  • 1 tbsp, lime juice
  • 1 tbsp, il Fustino Sherry Vinegar
  • 1/2 tsp, kosher salt
  • 2 tbsp, il Fustino Arbequina Extra Virgin Olive Oil
  • 2 tbsp, il Fustino Jalapeno Olive Oil

For the salad:

  • 1, can chickpeas – rinsed and drained
  • 1 pint, cherry tomatoes
  • 1/4 lb, feta cheese – crumbled
  • 1/4 cup, chopped almonds
  • salt and pepper


For the chimichurri: Combine all chimichurri ingredients into a food processor minus the olive oils. Pulse until everything is roughly chopped

Slowly stream in the combination of the olive oils, mixing until well blended. Season with salt and pepper and adjust with more lime juice to balance.

For the salad: Chop and combine all the salad ingredients and toss with chimichurri. Season with more salt and pepper, to taste.

Can be served as is or on a crunchy baguette drizzled with plain greek yogurt.