Description
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.
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
Instructions
- Toss chickpeas
- tomatoes
- feta cheese
- and basil together in a large mixing bowl.
- 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.
- Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.
Prep Time: 15 mins
Cook Time: 1 min
Total Time: 1 hr 16 mins
Servings: 6