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Tuesday, September 15, 2015

summer chickpea salad

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.