|This is a perfect summer salad. The dressing is SO GOOD and brings all the flavors together wonderfully. Adapted/modified from howsweeteats.|
3 cups chickpeas (prepared from dried or 2 -15 oz. cans, drained and rinsed)
4 green onions
2 ears corn, grilled or cooked in boiling water for about 3 minutes, cut from the cob (yeah, the corn missed out on the photo session)
1 pint cherry tomatoes, quartered
1 avocado, sliced or chopped
3 Tbsp. chopped fresh basil
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 1/2 Tbsp. honey
3 garlic gloves, minced
1 lime, zested and juiced
1. In a large bowl, combine the chickpeas, green onion, corn, tomatoes, avocado, and basil. Toss well with 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 the garlic begins to sizzle.
3. Pour the liquid over the salad and toss well to coat. Cover and refrigerate for at least 30 minutes before serving.