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Chickpea Salad

This chickpea salad recipe with feta, tomatoes, and basil is dressed with a quick and easy honey and garlic vinaigrette for a refreshing summer salad.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 minute
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 347
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 19 ounce cans chickpeas (garbanzos, drained and rinsed
  • 1 pint small cherry tomatoes, halved
  • 0.5 cup crumbled goat-milk feta cheese
  • 3 tablespoons finely shredded basil leaves
  • 2 tablespoons honey
  • 3 large cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon salt

Method
 

  1. Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
  2. Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
  3. Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

Nutrition

Calories: 347kcalCarbohydrates: 51gProtein: 11gFat: 12gSaturated Fat: 3gCholesterol: 11mgSodium: 780mgFiber: 9gSugar: 6g

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