Ingredients

• 2 , 19 ounce
• 1 pint small cherry tomatoes , halved
• 0.5 cups crumbled goat milk feta cheese
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons honey
• 3 large cloves garlic , minced
• 3 tablespoons red wine vinegar
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons salt

Instructions

1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

Nutrition per serving