A salad I am quite literally obsessed with. If you can, if even for a moment, stop dreaming about what all these flavours together could possibly taste like (heaven in your mouth…there, I said it) you can realize the nutritional punch this salad provides.
Because it’s packed with protein thanks to the garbanzo beans, it is a great easy and quick meal to have post workout or run to help your muscles recover. But protein isn’t the only benefit of this salad as it is loaded with iron, magnesium and fibre AND it works on stabilizing your blood sugar leaving you with slow and steady burning energy. Simply put, it will help you to avoid the crash and burn. Make it the night before and leave it in the fridge waiting and ready for you the next day.
The flavours and the ease of this dish are what is making me come back time and time again.
- 3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
- 4 green onions, thinly sliced
- 2 ears grilled corn, cut from the cob
- 1 pint cherry tomatoes, quartered
- 3 tablespoons chopped fresh basil
- 2 tablespoons snipped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey**
- 3 garlic cloves, minced or pressed
- 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.
- Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving.
- It tastes better as it sits!
- Serve with toasted baguettes spread with coconut oil or whipped feta.
- If you are trying to reduce your added sugars, you can replace the honey with unsweetened apple sauce. In fact, I have only ever used apple sauce for this recipe.