Summer Chickpea Salad With Honey-Garlic-Lime Vinaigrette

Name: Summer Chickpea Salad With Honey-Garlic-Lime Vinaigrette
Ingredients: 30 ounce canned chickpeas, drained; 4 green onions, thinly sliced; 2 ears grilled corn, cut from the cob; 1 pint cherry tomatoes, quartered; 3 tablespoon basil, chopped; 2 tablespoon chives, chopped; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoon olive oil; 2 tablespoon red wine vinegar; 1 1/2 tablespoon honey; 3 garlic cloves, minced; 1 lime, juiced and zested

Hannah Hoskins|March 2, 2016 11:52 am EST

2.7 (3 ratings)

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Make a sweet, citrusy dressing and pour it all over the chickpeas, tomatoes, and corn. Let the salad sit before serving: This is a meal that gets better with time.This recipe is courtesy of How Sweet Eats.

Servings

4

Ingredients

30 ounce canned chickpeas, drained
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoon basil, chopped
2 tablespoon chives, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil
2 tablespoon red wine vinegar
1 1/2 tablespoon honey
3 garlic cloves, minced
1 lime, juiced and zested

Directions

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil, and chives. Toss well, and season with salt and pepper.
In a small saucepan, add the oil, vinegar, honey, garlic, lime juice, and lime zest. Heat over a low heat, whisking until the mixture is warm, and the garlic cloves begin to sizzle.
Pour the warm dressing over the chickpeas and toss well to coat. Refrigerate before serving.