Simple Chickpea Salad

So simple. So delicious. So easy to lose your mind over.

Ingredients:
3 cups chickpeas (or two 15 ounce cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
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

Directions:
In a large bowl, combine the chickpeas, onions corn, tomatoes, basil and chives. 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 chickpeas and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. Can serve with toasted baguettes spread with whipped feta or coconut oil.