Description
A vibrant and refreshing chickpea salad featuring tangy feta cheese, sweet dried cranberries, and a zesty lemon vinaigrette, perfect for a quick and nutritious meal or side dish.
Ingredients
Scale
Salad Ingredients
- 1 (15 oz) can chickpeas, drained & rinsed
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley until well combined.
- Prepare Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until the dressing is smooth and emulsified.
- Toss Salad: Pour the prepared lemon vinaigrette over the chickpea mixture and toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or refrigerate it for 15-20 minutes to allow the flavors to meld and deepen before serving.
Notes
- For a vegan option, substitute the feta cheese with a plant-based cheese alternative.
- Adding chopped cucumber or cherry tomatoes can enhance freshness and texture.
- This salad can be served as a side dish, light lunch, or a protein-packed snack.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
