2.666665
3 ratings

Summer Chickpea Salad With Honey-Garlic-Lime Vinaigrette

A fancy vinaigrette transforms this simple salad into an amazing meal
Chickpea Salad

Photo Modified: Flickr / Jules / CC BY 4.0

Chickpea Salad

Make a sweet, citrusy dressing and pour it all over the chickpeas, tomatoes, and corn. Let the salad sit before serving: This is a meal that gets better with time.

This recipe is courtesy of How Sweet Eats.

Ingredients

  • 30 Ounces canned chickpeas, drained
  • 4 green onions, thinly sliced
  • 2 ears grilled corn, cut from the cob
  • 1 pint cherry tomatoes, quartered
  • 3 Tablespoons basil, chopped
  • 2 Tablespoons chives, chopped
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1 1/2 Tablespoon honey
  • 3 garlic cloves, minced
  • 1 lime, juiced and zested

Directions

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

In a small saucepan, add the oil, vinegar, honey, garlic, lime juice, and lime zest. Heat over a low heat, whisking until the mixture is warm, and the garlic cloves begin to sizzle.

Pour the warm dressing over the chickpeas and toss well to coat. Refrigerate before serving.

Nutritional Facts
Servings4
Calories Per Serving482
Total Fat16g25%
Sugar21gN/A
Saturated2g10%
Protein18g36%
Carbs72g24%
Vitamin A60µg7%
Vitamin B60.4mg20.8%
Vitamin C25mg42%
Vitamin E3mg14%
Vitamin K63µg79%
Calcium128mg13%
Fiber17g66%
Folate (food)136µgN/A
Folate equivalent (total)136µg34%
Iron3mg18%
Magnesium87mg22%
Monounsaturated9gN/A
Niacin (B3)2mg9%
Phosphorus252mg36%
Polyunsaturated3gN/A
Potassium664mg19%
Riboflavin (B2)0.1mg5.9%
Sodium613mg26%
Sugars, added6gN/A
Thiamin (B1)0.2mg12.3%
Zinc2mg12%