Chickpea salad with honey garlic lime vinaigrette

September 7, 2014

I discovered this yummy recipe over the summer. It’s a delicious, healthy dish for sweat-oiled, hot tailgating Saturdays. And since you make it at home beforehand, it’s great for those noon games where you don’t have a lot of time to prepare food at your tailgate.


  • 3 Cups
    chickpeas (or 2 15-oz. cans, drained and rinsed)
  • green onions, thinly sliced
  • grilled corn ears, cut from the cob
  • Pint, cherry tomatoes, cut in quarters
  • 3 Tablespoons
    chopped fresh basil
  • 2 Tablespoons
    snipped, fresh chives
  • 1/4 Teaspoon
  • 1/4 Teaspoon
  • 3 Tablespoons
    olive oil
  • 2 Tablespoons
    red wine vinegar
  • 1 1/2 Tablespoon
  • garlic cloves, minced or pressed
  • lime, juiced and zested


  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. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

  3. 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.


  1. ()

    […] His lunch menu featured bacon and scallops, grilled cubanelles stuffed with sweet Italian sausage, and chickpea salad with honey garlic lime vinaigrette. […]

  2. ()

    […] We’ll have Way Better Snacks with salsa and guacamole, low-sodium turkey vegetable soup, chickpea salad with honey garlic lime vinaigrette and cabbage […]

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