Chimichurri Chickpeas

• For the chimichurri:
• 1 cup packed flat-leaf parsley
• 1/2 cup packed mint
• 1/2 cup packed cilantro
• 1 serrano or other hot green chile
• Pinch red pepper flakes, optional
• 1 garlic clove, peeled
• 1 tablespoon lime juice
• 1 tablespoon sherry or white wine vinegar
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 cup olive oil
• For the salad:
• two 15-ounce cans chickpeas, drained and rinsed
• 1 pint grape or cherry tomatoes, halved
• 1/4 pound feta cheese, crumbled or cubed
• 1/4 cup chopped toasted almonds
• Salt and freshly ground pepper, to taste
• Toasted or grilled bread and Greek yogurt, for serving (optional)

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.
3. 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.
4. 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.

chimichurri, parsley, mint, cilantro, serrano, red pepper, garlic, lime juice, sherry, kosher salt, olive oil, salad, chickpeas, grape, feta cheese, almonds, salt, bread

Taken from food52.com/recipes/71280-chimichurri-chickpeas (may not work)