Summer Chickpea Salad

Ingredients

• 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
• 1 pint small cherry tomatoes, halved
• 3 tablespoons finely shredded basil leaves
• 1/2 cup crumbled goat-milk feta cheese
• 2 tablespoons honey
• 3 large cloves garlic, minced
• 3 tablespoons red wine vinegar
• 3 tablespoons cider vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Directions

Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.

Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.

Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.