Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Name: Summer Chickpea Salad with Honey Garlic Lime Vinaigrette
Total time: 35 min
Yield: 4 serving
Ingredients: 3 cups chickpeas; 4 green onions; 2 ears grilled corn; 1 pint cherry tomatoes; 3 tablespoons chopped fresh basil; 2 tablespoons snipped fresh chives; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 1/2 tablespoons honey; 3 garlic cloves; 1 lime

User Reviews

5.0

309 reviews

Excellent

Total Time
35 mins
Servings
4
Course
Salad
Cuisine
American

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

3 cups chickpeas, or 2 (15-ounce cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

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Instructions

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.