Tomato Chickpea Salad - cooking recipe

Ingredients
    1 (15 1/2 ounce) can garbanzo beans (chickpeas)
    1 pint grape tomatoes
    25 large basil leaves
    1 1/2 teaspoons garlic, minced
    1 tablespoon red wine vinegar
    1 tablespoon apple cider vinegar
    2 teaspoons olive oil
    1/2 tablespoon honey
    1 pinch salt
Preparation
    Drain chickpeas and rinse in a strainer to remove the starch. Place in a large bowl.
    Chop the basil and cut the tomatoes in half. Add to the bowl and combine with the chickpeas.
    Add remaining ingredients to the bowl. Stir to combine well.
    Refrigerate for 30 minutes before serving. Serve cold.

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