Chickpea Salad
Ingredients
- 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
- 1 pint small cherry tomatoes, halved
- ½ cup crumbled goat milk feta cheese
- 3 tablespoons finely chopped fresh basil
- 2 tablespoons honey
- 3 large cloves garlic, minced
- 3 tablespoons red wine vinegar
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
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Instructions
- Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
- 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.
- Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .
Source
Original recipe: View Original