This sunny chickpea salad with seasonal tomatoes, basil, and garlic is delicious, inexpensive, and a breeze to whip up! An awesome take-along salad for work, or summery side dish for grilling season.
Prep Time::15 mins
Cook Time::0 mins
Additional Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
1 pint small cherry tomatoes, halved
½ cup crumbled goat-milk feta cheese
3 tablespoons finely shredded basil leaves
2 tablespoons honey
3 large cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons cider vinegar
3 tablespoons olive oil
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon salt
Directions
Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
To make the dressing: Put honey in a small glass bowl; heat in microwave for 30 seconds to make it easier to blend. Stir in garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt.
Pour dressing over chickpea salad and toss to coat. Cover the mixing bowl with plastic wrap; refrigerate for 1 hour before serving.