Summer Chickpea Salad - cooking recipe

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
Preparation
    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.

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