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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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 |
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 |
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.
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