Author Notes: This salty-crunchy-fresh chickpea salad, which comes together in 10 minutes flat, will make you feel like you're cooking with no actual cooking at all, and it's as flexible as you feel when submerged in the pool. 

Mix in cooked grains, sliced snap peas, cucumber chunks, broiled shrimp, roasted fish. In the winter (seriously, can you even remember winter?), you might add boiled broccoli rabe, roasted squash or potatoes, and tears of rotisserie chicken.

Chimichurri Chickpeas

Serves: 4

Ingredients

For the chimichurri:

• 1cup packed flat-leaf parsley
• 1/2cup packed mint
• 1/2cup packed cilantro
• 1serrano or other hot green chile
• pinches red pepper flakes, optional
• 1garlic clove, peeled
• 1tablespoon lime juice
• 1tablespoon sherry or white wine vinegar
• 1/2teaspoon kosher salt, plus more to taste
• 1/4cup olive oil

For the salad:

• Two15-ounce cans chickpeas, drained and rinsed
• 1pint grape or cherry tomatoes, halved
• 1/4pound feta cheese, crumbled or cubed
• 1/4cup chopped toasted almonds
• Salt and freshly ground pepper, to taste
• Toasted or grilled bread and Greek yogurt, for serving (optional)

Directions

For the chimichurri:

1. To make the chimichurri, combine all the ingredients except the olive oil in a food processor. Process until everything is roughly chopped.
2. Gradually stream in the olive oil, mixing until you have a well-blended sauce. Taste and adjust salt and lime juice levels.

For the salad:

1. In a large bowl, combine all the ingredients with the chimichurri (start with only part of it, then add more to your liking). Season with salt and pepper.
2. Serve over toasted or grilled bread spread with plain Greek yogurt, or mix it with cooked grains, or pile it alongside broiled fish or roasted vegetables.

https://food52.com/recipes/71280-chimichurri-chickpeas