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Crispy Chickpea Chimichurri Salad

Crispy chickpeas and chimichurri are sure to make this your new favorite salad.

Prep Time

20 minutes

Cook Time

20 minutes




1 can Chickpeas, drained and rinsed 

Olive oil

Salt and pepper, to taste

1 large head Butter lettuce, torn

1 cup Cherry tomatoes, halved

1/2 cup Castelvetrano olives, pitted and torn

1/4 cup Red onion, thinly sliced

1/2 cup Goat cheese, crumbled

1/3 cup Tulkoff Chimichurri Sauce

1 tsp Paprika

1 tsp Garlic Powder


Preheat the oven to 400 degrees F.

Dry chickpeas on a kitchen towel and remove any skins that come off while drying. Place chickpeas on a baking sheet, drizzle with oil and salt making sure they are evenly coated. Roast the chickpeas for 20 minutes, shaking pan half way through.

While the chickpeas are roasting, in a large bowl add lettuce, tomatoes, olives, onions and goat cheese. Gently toss together with Chimichurri Sauce.

Remove chickpeas from oven and toss with paprika, garlic powder and pepper while still hot. Top salad with crispy chickpeas and serve.