Balsamic Chickpea Salad
Chickpea Jardiniere Salad with Balsamic Honey Lime Vinaigrette Dressing.
Ingredients
- 3 15 oz cans of chickpeas drained and rinsed
- 1 can white or regular corn drained
- ½ pint grape tomatoes sliced
- ¼ cup red onion chopped
- 3 tablespoons chopped fresh basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons olive oil
- ¼ cup balsamic vinegar
- 1 ½ tablespoons honey
- 3 garlic cloves minced or pressed
- 1 lime juiced
Instructions
- In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil, salt and pepper.
- 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.
- Pour mixture into an airtight plastic container.
- 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.
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!
Nutrition
Serving: 1cupCalories: 263kcalCarbohydrates: 33gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 108mgPotassium: 387mgSugar: 12gCalcium: 59mgIron: 3mg
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