Description
A vibrant and flavorful salad featuring protein-rich chickpeas, salty feta, sweet cranberries, and a zesty lemon vinaigrette. Perfect for lunches or as a side dish.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 4 ounces feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1–2 teaspoons honey or maple syrup (adjust to taste)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Place the rinsed and drained chickpeas in a large mixing bowl.
- 2. Add the crumbled feta cheese, dried cranberries, finely diced red onion, and chopped fresh parsley to the bowl with the chickpeas.
- 3. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey (or maple syrup). Season with salt and pepper. Whisk or shake until well combined and emulsified.
- 4. Pour about half of the vinaigrette over the chickpea mixture. Gently toss to coat all ingredients evenly.
- 5. Taste the salad and add more vinaigrette, salt, or pepper as needed. Toss again.
- 6. Serve immediately or let sit for 15-20 minutes for flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving. Reheating is not recommended.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: Approx. 1 cup
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g