Mediterranean Chickpea Salad

Salad:

•30 ounces canned chickpeas drained and rinsed

•1 pint red grape or cherry tomatoes halved or quartered

•1 English cucumber diced

•1 green bell pepper diced

•1 small red onion thinly sliced

•1/2 cup sliced kalamata olives

•1/2 cup crumbled feta

•2 tablespoons freshly chopped basil

•2 tablespoons freshly chopped mint

Dressing:

•2 tablespoons honey

•3 tablespoons extra virgin olive oil

•2 tablespoons lemon juice

•2 tablespoon white wine vinegar

•1/4 teaspoon salt

•1/4 teaspoon black pepper

In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.

For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.

Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.

Notes

• For the best flavor, let the salad marinate in the fridge for at least 30 minutes before serving.

• This salad can be customized with additional vegetables or herbs according to preference.