- 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
- 1 pint small cherry tomatoes, halved
- 3 tablespoons finely shredded basil leaves
- 1/2 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
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 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.
04/25/2018
recipepes.com
Summer Chickpea Salad, recipe
PT15M
PT1H
5
455 calories
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