Chimichurri Chickpeas

adapted from Food 52

This is a salad that can last for almost a week.  Serve with Greek yogurt and crusty bread for a light dinner and then heated in a warm flour tortilla for a stay-at-home not-so-sad-desk-lunch.

Ingredients:

Chimichurri Sauce 

• 1 cup packed parsley
• 1/2 cup packed mint
• 1/2 cup packed cilantro
• 1 jalepeno pepper
• Couple pinches red pepper flakes
• 1 garlic clove, peeled
• 1 tbsp lime juice
• 1 tbsp white wine vinegar
• 1/2 tsp kosher salt + to taste
• 1/4 cup olive oil

Salad 

• 2 15-oz cans chickpeas, drained
• 1 pint grape tomatoes halved
• 1/4 lb crumbled feta cheese
• Greek yogurt and crusty bread to serve

Method:

1. Combine all chimichurri ingredients, except for the olive oil, in a food processor.  
2. Blend until roughly chopped. 
3. Drizzle the olive oil in while blending until mixture is smooth.
4. Season with additional salt to taste
5. Mix chimichurri sauce with ingredients for the salad in a large bowl.
6. Season with additional salt as necessary.
7. Cut a thick slice of bread, grill or toast, and slather with yogurt
8. Top with chimichurri salad and serve