Summer Vegetable and Chickpea Salad with Garlic-Honey-Lime Vinaigrette

by Food Hound on September 20, 2014

in Salads, Sides

Post image for Summer Vegetable and Chickpea Salad with Garlic-Honey-Lime Vinaigrette

Eeeeeeek!  A summer recipe in just under the wire.  In fact, this is my last one of the season.  The mealy peach I had this morning tells me it is unequivocally time for apples, cinnamon, cauliflower, and all things pumpkin.  Like the internet, with all its warm-and-spicy recipes and soft-and-cozy cashmere wraps that I stalk on a daily basis, hasn’t been telling me this since before Labor Day.

But first… pump the brakes!!  YES, I know all your (my!!) fave faux leather fall must-haves are on sale.  YES, I know the big TV premiere week is next week.  YES, I know it’s Starbucks Pumpkin Latte season (which is irrelevant because you all make my homemade Pumpkin Spice Lattes, right right??).  And YES, I know this weekend is my last triathlon of the season (!!!).  But my tomato and basil plants didn’t really get the fall memo yet, and I remain firmly planted in shorts and sandals, so here we are.  Still in summer salad land.

Chickpea salads are universally tasty, but not necessarily show-stopping.  This is show-stopping.  I advise you to beg, borrow, or steal the last remaining good summer corn and tomatoes in your neighborhood to make this.  Trust me.

I didn’t change this one.bit. from the original version on ‘How Sweet Eats,’ (her new cookbook is on my Christmas list, wheeeee!!!) because it’s perfect as-is.  Soooooo simple, and that dressing.  GAH!  That dressing.  Something about the garlic-honey-lime combo makes me want to put it on/in/under/around everything I eat.  It would also make a killer marinade.  Mmmmm, grilled meat.  The perfect thing to go with this salad.  Or anything.  But really, this salad.  LOVE!!

Summer Vegetable and Chickpea Salad with Garlic-Honey-Lime Vinaigrette
Serves: 4 as a side
  • 3 cups cooked chickpeas (I used 2 (15-ounce) cans, drained and rinsed)
  • 4 green onions, thinly sliced
  • 2 ears corn, grilled and cut from the cob
  • 1 pint cherry tomatoes, quartered
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons snipped fresh chives
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1½ tablespoons honey
  • 3 garlic cloves, minced
  • 1 lime, juiced and zested
  1. 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.
  2. Pour the liquid over the chickpeas and and toss well to coat. Season to taste with salt and pepper. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits!

{ 1 comment… read it below or add one }

Jessica @ Floptimism September 21, 2014 at 1:24 pm

I am ALL about the chickpea salads, slash really chickpea everything, all the time. I’m also still teetering on the border of summer and fall so I appreciate seeing a recipe for something that is not apple or pumpkin on my blog feed.


Leave a Comment

Rate this recipe:  

Previous post:

Next post: