Ingredients
- Servings: 6
- 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 vinegar
- 3 tablespoons vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 min
Ready Time: 1 hr 16 mins
- toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
- put honey in a small glass bowl; heat in microwave 30 seconds. stir garlic, red vinegar, 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.
- cover the mixing bowl with plastic wrap. refrigerate salad for 1 hour before serving.
