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Summer Chickpea Salad
- 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
- 1 pint small cherry tomatoes, halved
- 3 tablespoons finely shredded basil leaves
- 1/2 cup crumbled goat-milk feta cheese
- 2 tablespoons honey
- 3 large cloves garlic, minced
- 3 tablespoons red wine vinegar
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 11.7g|
|Saturated Fat 3g|
|Total Carbohydrate 50.9g|
|Dietary Fiber 8.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|