Summer Chickpea Salad

Chickpeas (also known as garbanzo beans) are another fiber powerhouse at 11 grams per 1-cup serving. They’re also a great source of protein. This salad recipe is quick and full of summer goodness.


  • 2 (19-ounce) cans chickpeas, drained and rinsed
  • 1-pint small cherry tomatoes, halved
  • 3 Tablespoons finely shredded basil leaves
  • 1/2 cup crumbled feta cheese
  • 2 Tablespoons honey
  • 3 large cloves garlic, minced
  • 3 Tablespoons red wine vinegar
  • 3 Tablespoons cider vinegar
  • 3 Tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • Salt and Pepper to taste


  1. Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
  2. Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.
  3. Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.


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