INGREDIENTS:
15 ounce can chickpeas, rinsed and drained
1 1/2 cups chopped Persian or English cucumbers
1 cup cherry tomatoes, halved
1 cup fresh or frozen (defrosted) corn (if using fresh, grilled is best)
1 peach, diced
1 jalapeño, seeded and minced
1 tablespoon finely chopped chives
1/4 cup basil leaves, chopped
1/2 cup cubed or crumbled feta cheese
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS:
1.In a large serving bowl combine the chickpeas, cucumber, tomatoes, peach, corn, jalapeño, basil, chives and feta.
2.In a small bowl whisk together the lemon juice, dijon, honey, olive oil salt and pepper. Pour the vinaigrette over the salad and stir together until combined. Taste for seasoning and serve or cover and refrigerate until ready to serve.
