Summer Chickpea Salad

Delicious and inexpensive, this is a breeze to whip up. You will love this sunny salad packed with seasonal tomatoes, basil, and garlic. An awesome take-along salad for work with some whole-grain pita wedges or a whole-grain bun, or a nice side for grilled chicken, pork, or fish! I heat the salad dressing (before adding the chopped garlic) in the microwave 30 seconds to ensure the honey incorporates.

• Preparation Time: 15 mins
• Cooking Time: 1 mins
• Total Time: 16 mins
• Calories: 347 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons honey
• 3 tablespoons cider vinegar
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil
• ¼ teaspoon cayenne pepper
• 3 tablespoons red wine vinegar
• 3 large cloves garlic, minced
• 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
• 1 pint small cherry tomatoes, halved
• 3 tablespoons finely shredded basil leaves
• ½ cup crumbled goat-milk feta cheese

Recipe Instructions

Step 1

Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.

Step 2

Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.

Step 3

Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.