Spring Chickpea Salad with Honey Garlic Lime Vinaigrette is a perfect salad for weekday work lunches, family gatherings, or as a side dish to any great grilled chicken or fish.
![Spring Chickpea Salad with Honey Garlic Lime Vinaigrette](http://www.notjustbaked.com/wp-content/uploads/2017/05/main-Spring-Chickpea-Salad-with-Honey-Garlic-Lime-Vinaigrette--723x1024.jpg)
It’s almost our camping time here! We have favorite places to camp, always near creeks for the lovely ambience. And we always pack super awesome camping favorites with a salad in there somewhere. I’m all about making tons of different salads for every season, cold or hot. But you already know that about me! So I made an impromptu salad by the campfire and from that one came this recipe.
![Spring Chickpea Salad with Honey Garlic Lime Vinaigrette](http://www.notjustbaked.com/wp-content/uploads/2017/05/mis-Spring-Chickpea-Salad-with-Honey-Garlic-Lime-Vinaigrette--739x1024.jpg)
That is often how recipes come to me, inspired by something I’ve made or eaten. As soon as I got back I made this Spring Chickpea Salad with Honey Garlic Lime Vinaigrette a couple of different ways and landed on this recipe. We’ve made a pack to go camping about once a month to enjoy the outdoors, and I’ll totally be taking this one in our next adventure.
![Spring Chickpea Salad with Honey Garlic Lime Vinaigrette](http://www.notjustbaked.com/wp-content/uploads/2017/05/wide2-Spring-Chickpea-Salad-with-Honey-Garlic-Lime-Vinaigrette-.jpg)
Make this a day in advance for an even easier meal. Pack it for work week lunches, family bbq gatherings, just triple the recipes, or as a side dish with grilled chicken, fish, or pork. It’s super versatile and tasty!
Spring Chickpea Salad with Honey Garlic Lime Vinaigrette
serves 1 large lunch salad, or side salad for 2-3
Ingredients:
1-15oz can chickpeas, drained and rinsed
1 head romaine lettuce, chopped
4-5 large asparagus sprigs, about 1 cup chopped
2 tablespoons finely chopped shallots or red onion
2 tablespoons crumbled feta, omit for vegan
2 tablespoons red wine vinegar
1 large lime, juiced
1 small garlic clove, finely minced
1 teaspoon honey
3 tablespoons olive oil
fine sea salt
fresh cracked black pepper
Method:
Place chickpeas, romaine, asparagus, shallots, and feta in a medium bowl. Gently mix to combine.
Jar vinaigrette method: combine vinegar, lime juice, garlic, honey, olive oil, 1/8 teaspoon salt and pepper in a jar fitted with lid, shake vigorously until combined well, about 30 seconds. Add to salad immediately.
Traditional vinaigrette whisk method: combine vinegar, lime juice, garlic, honey, olive oil, 1/8 teaspoon salt and pepper in a small bowl. To make easy, place bowl on a kitchen towel to prevent from moving. Very slowly drizzle olive oil in a steady drizzle while whisking, using a whisk, to emulsify. Add to salad immediately. Mix to combine.
Taste for seasoning, add salt and pepper if needed. Serve immediately or store in an airtight container for up to 3 days.
![Spring Chickpea Salad with Honey Garlic Lime Vinaigrette](http://www.notjustbaked.com/wp-content/uploads/2017/05/wide-Spring-Chickpea-Salad-with-Honey-Garlic-Lime-Vinaigrette-.jpg)
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