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!!
- 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
- 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.
- 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!