Chimichurri, so good on kebabs. So good on everything it touches. Parsley, cilantro, oregano, red wine vinegar, crushed red pepper, olive oil and toasted garlic are combined with new red potatoes and chickpeas. It makes for a salad that’s bursting with flavor.

For a variation, cook the new red potatoes out on the grill. Once they are fully cooked, slice them up and add a new dimension to the salad’s flavor profile. Whether served cold or at room temperature, this salad delivers!

Chimichurri Chickpea Potato Salad

4 red potatoes, steamed and sliced

15 ounce can of garbanzo beans, drained and rinsed

½ cup flat leaf parsley, packed

½ cup cilantro, packed

⅓ cup fresh oregano

2 garlic cloves

¼ cup olive oil

2 Tbsp red wine vinegar

½ tsp crushed red pepper

Salt, to taste

Black pepper, to taste

1. In a skillet, add a drizzle of olive oil and both garlic cloves. Sauté over medium-high heat until it gets a nice golden toasty look on the outside. Remove from heat, and add to a blender or food processor. Toasting the garlic will take some of the edge off.

2. Add parsley, cilantro, oregano, olive oil, red wine vinegar, salt, black pepper, and crushed red pepper to the blender or food processor with the garlic cloves. Blend until somewhat smooth.

3. In a mixing box, add all the components together–sliced red potatoes, chickpeas and chimichurri sauce. Taste and adjust seasonings. Serve cold or at room temperature.

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