Name: Chickpea Salad
Ingredients: 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed; 1 pint small cherry tomatoes, halved; 0.5 cup crumbled goat-milk feta cheese; 3 tablespoons finely shredded basil leaves; 2 tablespoons honey; 3 large cloves garlic, minced; 3 tablespoons red wine vinegar; 3 tablespoons cider vinegar; 3 tablespoons olive oil; 0.5 teaspoon ground black pepper; 0.25 teaspoon cayenne pepper; 0.25 teaspoon salt

Ingredients

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

Steps

Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour.