Balsamic Chickpea Salad
Chickpea Jardiniere Salad with Balsamic Honey Lime Vinaigrette Dressing.
Prep Time
Prep Time
  • 315 oz cans of chickpeasdrained and rinsed
  • 1 can white or regular corndrained
  • 1/2pint grape tomatoessliced
  • 1/4cup red onionchopped
  • 3tablespoons chopped fresh basil
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • 4tablespoons olive oil
  • 1/4cup balsamic vinegar
  • 1 1/2tablespoons honey
  • 3 garlic clovesminced or pressed
  • 1 limejuiced
  1. In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil, salt and pepper.
  2. In a small bowl add the oil, balsamic vinegar, honey, garlic and lime juice. Whisk oil mixture together and pour over veggies, toss well to coat.
  3. Pour mixture into an airtight plastic container.
  4. Refrigerate for at the very least 30 minutes before serving, tossing and turning the container every 10 minutes to blend. The longer it sits the better it tastes.
Recipe Notes

I add my balsamic vinegar and red onions to taste. The more the better. I make this dish a couple hours before serving to allow the vinaigrette to really soak into the veggies. Serve as a side dish or add grilled chicken for a quick lunch!