Summer Chickpea Salad recipe

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Ingredients

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
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

Nutrition Info

346.8 calories
carbohydrate: 50.9 g
cholesterol: 11.1 mg
fat: 11.7 g
fiber: 8.6 g
protein: 11.4 g
saturatedFat: 3 g
servingSize: -
sodium: 780 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

Recipe Yield

6 servings

Recipe Note

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.

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