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Ingredients
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2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
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1 pint small cherry tomatoes, halved
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½ cup crumbled goat-milk feta cheese
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3 tablespoons finely shredded basil leaves
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2 tablespoons honey
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3 large cloves garlic, minced
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3 tablespoons red wine vinegar
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3 tablespoons cider vinegar
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3 tablespoons olive oil
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper
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¼ teaspoon salt
Directions
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Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
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To make the dressing: Put honey in a small glass bowl; heat in microwave for 30 seconds to make it easier to blend. Stir in garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt.
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Pour dressing over chickpea salad and toss to coat. Cover the mixing bowl with plastic wrap; refrigerate for 1 hour before serving.
Nutrition Facts (per serving)
347 | Calories |
12g | Fat |
51g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 347 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 15% |
Cholesterol 11mg | 4% |
Sodium 780mg | 34% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 9g | 31% |
Total Sugars 6g | |
Protein 11g | 23% |
Vitamin C 18mg | 19% |
Calcium 131mg | 10% |
Iron 3mg | 17% |
Potassium 462mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.