Description
A refreshing and vibrant salad featuring protein-packed chickpeas, tangy feta cheese, sweet dried cranberries, and a zesty lemon vinaigrette. Perfect as a light lunch or a flavorful side dish, this no-cook recipe combines fresh herbs and simple ingredients for a delightful Mediterranean-inspired dish.
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
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 Ingredients: In a large bowl, mix together the chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley until evenly combined.
- Prepare 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 to create a smooth and flavorful lemon vinaigrette.
- Toss Salad: Pour the prepared vinaigrette over the chickpea mixture and toss gently until all ingredients are thoroughly coated with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh, crisp taste or refrigerate for 15-20 minutes to allow the flavors to meld and deepen before serving.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a vegan option, substitute feta cheese with vegan cheese or omit entirely.
- Add toasted nuts or seeds for extra crunch.
- Adjust the sweetness by varying the amount of honey or maple syrup in the dressing.
- Use fresh lemon juice for the best vinaigrette flavor.
