Gaucho Salad with Chimichurri Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with roasted chickpeas, chicken, corn, fresh vegetables, and chimichurri dressing with herbs and garlic. A vibrant, protein-packed main with bold South American flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- One 15-ounce can chickpeas
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ cup roughly chopped flat-leaf parsley
- ½ cup roughly chopped cilantro
- 2 garlic cloves (roughly chopped)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- 1 pound chicken tenderloins
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 tablespoon tamari or soy sauce
- 1 cup frozen fire-roasted corn kernels
- 6 cups spring greens or baby romaine lettuce
- 1 cup halved lengthwise and thinly sliced Persian cucumber
- 1 cup halved grape tomato
- 1 avocado (diced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1474mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 120mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.