Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

So many people have been ranting and raving about this recipe from How Sweet Eats. This chickpea salad is so incredibly delicious and i will definitely be making it all summer long.

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Photo by How Sweet Eats

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Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

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, or 1 small can of pre-made corn

• 1 large tomato cut into small pieces, or you can also use cherry tomatoes

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 1/2 tablespoons honey

• 3 garlic cloves, minced or pressed

• Juice from 1 lime

• Salt and pepper to taste

Directions:

1. In a large bowl, combine the chickpeas, onions, corn, tomatoes. Toss well with the salt and pepper.

2. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice. Heat over low heat just until the ingredients are combined thoroughly (no longer than 2 minutes)

3. Add the dressing to the rest of the salad and toss well.

4. This salad gets better after marinating for longer, but if you are in a hurry, 30 minutes in the refrigerator works fine! 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.

5. You can serve/eat this as a salad, a dip, or with toasted baguettes.

Pro-tip from “How Sweet Eats”—add whipped feta to make it even more delicious!

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