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 onion; 2 corn; 1 pint cherry tomatoes; 3 tablespoons basil; 2 tablespoons chives; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 1/2 tablespoons honey; 3 garlic; 1 lime

User Reviews

5

175 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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This Summer Chickpea Salad combines chickpeas, grilled corn, cherry tomatoes, and fresh herbs tossed in a warm honey garlic lime vinaigrette. The dressing, heated gently to infuse flavors, adds a sweet and tangy coating that complements the crisp vegetables and tender chickpeas. Chilling the salad allows the flavors to meld, making it refreshing and well-rounded. Serve it alongside toasted baguettes spread with coconut oil or whipped feta for added richness and texture contrast.

Description

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette features a vibrant mix of chickpeas, green onions, grilled corn, cherry tomatoes, basil, and chives. The salad is seasoned simply with salt and pepper, then dressed with a vinaigrette made from olive oil, red wine vinegar, honey, garlic, and fresh lime juice and zest. The dressing is warmed gently on the stove until the garlic softens and flavors meld, which brings a mild pungency and sweetness to the salad.

The texture combines tender chickpeas and corn kernels with juicy tomatoes and crisp herbs, offering a balance of freshness and heartiness. Chilling the salad for at least 30 minutes enhances the flavor integration. This dish works well as a light lunch or a side salad during warmer months.

For serving, it pairs nicely with toasted baguette slices spread with coconut oil or topped with whipped feta, adding richness and a creamy contrast to the bright salad. The salad is best enjoyed soon after chilling to maintain crispness and flavor vibrancy.

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Ingredients

Servings

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

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Instructions

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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.