Description
A vibrant and refreshing salad featuring protein-packed chickpeas combined with tangy feta cheese, sweet dried cranberries, and a zesty lemon vinaigrette. This easy-to-make dish is perfect as a light lunch or a flavorful side.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) can chickpeas, drained & rinsed
- ½ cup feta cheese, crumbled
- â…“ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
For the 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
- Salt and pepper to taste
Instructions
- Combine the Salad Ingredients: In a large bowl, add the drained and rinsed chickpeas along with crumbled feta cheese, dried cranberries, finely chopped red onion, and chopped fresh parsley. Mix these ingredients gently to evenly distribute them.
- Prepare the 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 pepper until the mixture is smooth and emulsified.
- Dress the Salad: Pour the prepared lemon vinaigrette over the chickpea salad mixture. Toss delicately to coat all the ingredients thoroughly with the dressing.
- Serve or Chill: The salad can be served immediately for a fresh taste or refrigerated for 15-20 minutes to allow the flavors to meld for a richer flavor profile.
Notes
- For a vegan option, substitute feta cheese with a plant-based feta alternative and use maple syrup instead of honey.
- Refrigerating the salad before serving enhances the flavor as ingredients absorb the dressing.
- You can add chopped cucumbers or bell peppers for extra crunch and freshness.
- Adjust the amount of honey or maple syrup in the vinaigrette to balance the tartness to your preference.
