Description
A bright and nutritious salad featuring chickpeas, feta, and dried cranberries, dressed in a lemon vinaigrette, great for a quick lunch or side.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon honey
- 1 small garlic clove, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- 3/4 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion or scallions
- 2 tablespoons chopped fresh parsley
- 1/3 cup toasted walnuts or pepitas (optional)
Instructions
- Drain and rinse the chickpeas, then pat dry with paper towels.
- In a small bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, salt, and pepper to create the vinaigrette.
- In a large bowl, toss chickpeas with feta, cranberries, red onion, and parsley.
- Dress the salad lightly with the vinaigrette and serve immediately.
- If desired, fold in toasted walnuts or pepitas for added crunch.
Notes
For best texture, dress the salad just before serving. Store in the refrigerator for 3-4 days, keeping the dressing separate if stored longer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg