I'm always looking for delicious and healthy things I can cook once and eat all week for lunch. It makes my life easier when social events pop up, I have to work late, don't feel like preparing ahead or I just don't have leftovers to take the next day. This recipe was a winner for that requirement.
I made this on a Sunday and expected to eat it for four days. I ended up adding chicken to it and stretching it to five. This has a great depth of flavor with the different herbs and the tang of the red wine vinegar; which balanced so well against the sweet honey.
Make this. Add chicken or eat it alone as an almost vegan meal. Honey seems so vegan to me, but I guess animal byproducts are animal byproducts! It is a great lunch and so different, you won't regret it! Full recipe to follow the montage.
|Just chock full of goodness.|
|A simple, fresh cast|
|Luckily I had Altoids at my disposal for after lunch meetings.|
|Making the vinaigrette.|
|Roasted corn is so good, it is my favorite way to corn.|
|Chop your veggies/herbs|
|I'm getting really good at this, It can be messy, be careful.|
|Toss all the ingredients...|
|And then add that yummy dressing. So delicious!|
1 can chickpeas, drained and rinsed
4 green onions, thinly sliced
1 ear grilled corn, cut from the cob
1/2 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested
In a large bowl, combine the chickpeas, onions, corn, tomatoes and basil Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit. Pour the liquid over the chickpea mixture and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It gets better with time!