INGREDIENTS
3 cups
chickpeas (or 2 (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 tbsp
chopped fresh basil
2 tbsp
snipped fresh chives
1/4 tsp
salt
1/4 tsp
pepper
3 tbsp
olive oil
2 tbsp
red wine vinegar
1 1/2 tbsp
honey
3
garlic cloves, minced or pressed
1
lime, juiced and zested