Recipe Details
Ingredients
-
2(19 ounce) canschickpeas (garbanzos), drained and rinsed
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1pintsmall cherry tomatoes, halved
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½cupcrumbled goat-milk feta cheese
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3tablespoonsfinely shredded basil leaves
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2tablespoonshoney
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3large clovesgarlic, minced
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3tablespoonsred wine vinegar
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3tablespoonscider vinegar
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3tablespoonsolive oil
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½teaspoonground black pepper
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¼teaspooncayenne pepper
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¼teaspoonsalt
Cooking Directions
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Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
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To make the dressing: Put honey in a small glass bowl; heat in microwave for 30 seconds to make it easier to blend. Stir in garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt.
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Pour dressing over chickpea salad and toss to coat. Cover the mixing bowl with plastic wrap; refrigerate for 1 hour before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories347 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 3g |
15% |
| Cholesterol 11mg |
4% |
| Sodium 780mg |
34% |
| Total Carbohydrate 51g |
19% |
| Dietary Fiber 9g |
31% |
| Total Sugars 6g |
|
| Protein 11g |
23% |
| Vitamin C 18mg |
19% |
| Calcium 131mg |
10% |
| Iron 3mg |
17% |
| Potassium 462mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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