• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

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.

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

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