Warning: If you intend to make this ahead for lunches, make a double batch. Otherwise, you'll find yourself standing in your kitchen taking multiple test bites, and before you know it, it will be gone. I speak from experience. The flavor is intensely savory, tenderizing the chickpeas as it sits into velvety softness. Have it alone, on avo-toast, or tossed into cold pasta or shredded greens for more bulk. So darn delicious.
Notes: Olive oil is extra virgin.
CHIMICHURRI CHICKPEA SALAD
Ingredients: 1 can drained chickpeas, 1/2 cup chopped parsley or cilantro, 1/2 tsp. sea salt 1/2 tsp. pepper, 1 tsp. ground oregano, 1 tsp. dried basil, 1/4 tsp. chili flakes, 2 tsp. minced garlic, 2 tbsp. olive oil, 1 tbsp. apple cider vinegar, 1/3 cup shredded Parmesan or Pecorino Romano cheese.
1. Into the bowl of a food processor or blender, add the parsley, sea salt, pepper, oregano, basil, chili flakes, garlic, olive oil, and apple cider vinegar. Blitz well until very smooth.
2. Tip the chickpeas into a bowl. Add the chimichurri and stir to combine. Fold in the cheese. Serve immediately or cover and refrigerate for up to 4 days.