Ingredients
1 can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1/2 tablespoon honey (about 10g)
Pinch of salt
Instructions
Add the chickpeas, halved grape tomatoes, chopped basil, minced garlic, red wine vinegar, apple cider vinegar, olive oil, honey, and a pinch of salt to a large bowl.
Toss all the ingredients together until evenly coated.
Refrigerate for at least 20 minutes to let the flavors meld before serving.
Notes
Rinse the chickpeas well to avoid watering down the dressing. Chill the full 20 minutes for the best flavor — it noticeably improves as it sits. Store in an airtight container in the fridge for up to 3 days; give it a quick toss before serving again.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan