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.
If you don't have mint or cilantro (or if you only have one), compensate with other herbs. Chimichurri typically includes fresh oregano; you could add a couple tablespoons of just-torn leaves, or a teaspoon or two of the dried herb, or forgo it entirely. Swap out the red wine vinegar for white wine or rice wine vinegar. Maybe this isn't chimichurri anymore, but heck, you've made green sauce.
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. —Sarah Jampel
For the chimichurri:
packed flat-leaf parsley
serrano or other hot green chile
red pepper flakes, optional
garlic clove, peeled
sherry or white wine vinegar
kosher salt, plus more to taste
For the salad:
15-ounce cans chickpeas, drained and rinsed
grape or cherry tomatoes, halved
feta cheese, crumbled or cubed
chopped toasted almonds
Salt and freshly ground pepper, to taste
Toasted or grilled bread and Greek yogurt, for serving (optional)
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.