Description
A vibrant and refreshing chickpea salad featuring creamy feta cheese, tangy dried cranberries, and a zesty lemon vinaigrette. This easy no-cook recipe combines simple ingredients for a delicious, healthy dish perfect for light lunches or side servings.
Ingredients
Scale
Salad 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
- Mix the salad ingredients: In a large mixing bowl, combine chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley.
- Prepare the lemon vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper until the dressing is well emulsified and smooth.
- Toss salad with dressing: Pour the vinaigrette over the chickpea mixture and toss gently until all ingredients are evenly coated with the dressing.
- Serve or chill: Serve the salad immediately for the freshest taste, or refrigerate for 15-20 minutes to allow the flavors to meld and deepen before serving.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan option, substitute feta cheese with a plant-based cheese or omit entirely.
- Adjust the sweetness by varying the amount of honey or maple syrup in the dressing.
- Serve as a side dish, light lunch, or toss into a wrap for added protein and flavor.
