Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

By vealam

Ingredients

• 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

Preparation

Step 1

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.