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.
Ingredients
- chickpeas (garbanzos): 2 cans (19 ounce cans, drained and rinsed)
- pint small cherry tomatoes: 1 piece (halved)
- crumbled goat-milk feta cheese: 0.5 cup
- basil leaves: 3 Tbsp (finely shredded)
- honey: 2 Tbsp
- cloves garlic: 3 piece (minced)
- red wine vinegar: 3 Tbsp
- cider vinegar: 3 Tbsp
- olive oil: 3 Tbsp
- ground black pepper: 0.5 tsp
- cayenne pepper: 0.25 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
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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.
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Pour dressing over chickpea salad and toss to coat. Cover the mixing bowl with plastic wrap; refrigerate for 1 hour before serving.
