Warm Chickpea Honey Salad Recipe

Servings: 4

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.



2 tablespoons olive oil

1 teaspoon dried rosemary

2 tablespoons minced yellow onion

1 garlic clove, finely diced

1 teaspoon red wine vinegar

1 tablespoon honey

1 teaspoon dried basil

2 cups canned chickpeas, rinsed and drained

2 tablespoons fresh lemon juice

Salt and pepper

2 tablespoons, chopped fresh flat-leaf parsley

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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.  

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