Summer Chickpea Salad

Ingredients

• 2 15-ounce cans of chickpeas drained and rinsed
• 4 green onions, thinly sliced
• 1 pint cherry tomatoes, quartered
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons Taylor Pass honey
• 3 garlic cloves, minced or pressed
• 1 lime, juiced and zested

Instructions

1. In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper.
   
   
2. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest.
   
   
3. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
   
   
4. Pour the liquid over the chickpeas and and toss well to coat.
   
   
5. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits.