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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend coriander, garlic, chilli flakes, pepper, salt, dried oregano, and olive oil into a thick, chutney-like paste.
Add the boiled and drained chickpeas to a bowl.
Pour the chimichurri dressing over the chickpeas and toss until well coated.
Finish with a squeeze of fresh lemon juice and serve immediately.
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Adjust the amount of chilli flakes to your preferred level of spiciness.
Can I use canned chickpeas?
Yes, you can use canned chickpeas. Just make sure to drain and rinse them before using.
How long can I store the salad?
The salad is best served immediately, but it can be stored in the refrigerator for up to 2 days.
Can I substitute coriander with parsley?
Yes, parsley can be used as a substitute for coriander in the chimichurri dressing.
