Chimichurri Chickpea Salad

•  Chimichurri
½ cup chopped fresh parsley ($0.18)
¼ cup chopped fresh cilantro ($0.10)
¼ cup olive oil ($0.42)
2 Tbsp red wine vinegar ($0.20)
1 clove garlic, minced ($0.08)
½ tsp dried oregano ($0.05)
1/4 tsp ground cumin ($0.02)
1/8 tsp crushed red pepper ($0.02)
1/4 tsp salt ($0.02)


Salad
2 15oz. cans chickpeas ($0.98)
1 pint grape tomatoes ($1.69)
2 oz. feta ($1.09)

1. Make the chimichurri first. Rinse the fresh parsley and cilantro, then drain well. Roughly chop the parsley and cilantro, then add it to a bowl along with the olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt. Stir to combine, then set the dressing aside.
2. Rinse and drain both cans of chickpeas. Slice the grape tomatoes in half. Add the chickpeas and tomatoes to a large bowl. Crumble the feta, add it to the bowl, then drizzle the chimichurri over top. Stir to combine. Serve immediately or refrigerate until ready to eat (up to four days).