- 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 shredded basil leaves
- 2 tablespoons honey
- 3 large cloves garlic, minced
- 3 tablespoons red wine vinegar
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
- To make the dressing: Put honey in a small glass bowl; heat in microwave for 30 seconds to make it easier to blend. Stir in garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt.
- Pour dressing over chickpea salad and toss to coat.
- Cover the mixing bowl with plastic wrap; refrigerate for 1 hour before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Additional Time: 1 hrs
- Total Time: 1 hrs 15 mins
- 347 Calories
- 12g Fat
- 51g Carbs
- 11g Protein
This recipe is a healthy and flavorful option that is perfect for lunch or dinner. The chickpeas provide a good source of protein, while the tomatoes and basil add freshness to the dish.
To make the salad, start by tossing the chickpeas, tomatoes, feta cheese, and basil in a large mixing bowl. In a separate bowl, mix together the dressing ingredients, including honey, garlic, vinegars, olive oil, and spices. Once mixed, pour the dressing over the salad and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for an hour before serving. This will allow the flavors to meld together and the salad to be served chilled.
This recipe takes only 15 minutes to prepare, with no cooking time required. The dish can serve six people and provides 347 calories per serving. It is a healthy option as it has only 12 grams of fat, and 11 grams of protein, and 51 grams of carbohydrates, making it a well-balanced meal.