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Under 30 Minutes

Green Salad with Chickpeas


Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey to taste.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2010


For the Salad

  • 1 head Bibb or Boston lettuce, torn
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup canned chickpeas, drained and rinsed (from one 14-ounce can)
  • 1/2 cup Cerignola or other green olives
  • 1/4 medium red onion, thinly sliced

For the Dressing

  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Make the salad: Mix together lettuce, tomatoes, chickpeas, olives, and onion.

  2. Make the dressing: Combine vinegar and honey. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

  3. Pour dressing over salad just before serving; toss to coat.

Reviews Add a comment

  • shevic
    17 AUG, 2010
    My husband and I love this salad. I used regular balsamic vinegar because I didn't hav any whte and it came out fine. We loved the dressing so much that I decided to use it to marinade my chicken breasts before grilling - they came out delicious!