Warm Chickpea Honey Salad Recipe
You can make a vegetarian meal out of this recipe by adding the red quinoa we have here. The quinoa adds protein and the chickpeas, a healthy starch. The honey pulls it all together.
In a small saucepan with Teflon® nonstick coatings, heat the oil and add the rosemary, onion, garlic, vinegar, honey, and basil. Bring to a boil and then add the chickpeas and half the lemon juice. Cook over medium heat for about 6 minutes and then remove from the heat. Stir in the remaining lemon juice and season to taste with salt and pepper. Stir in the parsley, and serve warm.