SUMMER CHICKPEA SALAD WITH HONEY GARLIC LIME VINAIGRETTE

Name: SUMMER CHICKPEA SALAD WITH HONEY GARLIC LIME VINAIGRETTE
Prep time: 30 min
Total time: 30 min
Cuisine: American
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

2 steps

Prep:30min

Updated at: Mon, 24 Jun 2024 19:21:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories326 kcal (16%)

Total Fat14.4 g (21%)

Carbs42.9 g (17%)

Sugars15.2 g (17%)

Protein10.2 g (20%)

Sodium439.9 mg (22%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupschickpeas

drained and rinsed

4green onions

thinly sliced

2 earscorn

grilled, cut from the cob

1 pintcherry tomatoes

quartered

3 tablespoonsfresh basil

chopped

2 tablespoonsfresh chives

snipped

¼ teaspoonsalt

¼ teaspoonpepper

3 tablespoonsolive oil

2 tablespoonsred wine vinegar

1 ½ tablespoonshoney

Instructions

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.

Step 2

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.