Description
A quick and vibrant salad featuring hearty chickpeas, tangy feta cheese, sweet dried cranberries, and fresh herbs, all tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
Salad
- 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 the salad ingredients: In a large bowl, mix together the drained chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and chopped fresh parsley until evenly distributed.
- 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 black pepper until the dressing is smooth and emulsified.
- Toss salad with dressing: Pour the lemon vinaigrette over the chickpea mixture. Gently toss the ingredients to ensure everything is evenly coated with the dressing.
- Chill and serve: Serve immediately for a fresh taste or refrigerate the salad for 15–20 minutes to allow the flavors to meld beautifully before serving.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese alternative or omit it altogether.
- Maple syrup is a great alternative to honey for a vegan-friendly dressing.
- Feel free to add toasted nuts like almonds or walnuts for extra crunch.
- This salad can be prepared ahead and stored in the fridge for up to 2 days.
- Serve over a bed of mixed greens for a more substantial meal.
