Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.