Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

• doses: 4 servings
• tempo total: 35 minutes

Ingredientes

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)

Instruções

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.

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.