Chimichurri Chickpeas

Ingredients

• 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)