Description
A refreshing and nutritious feta and cranberry chickpea salad with a zesty lemon vinaigrette that delights your taste buds.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- 2 cups fresh spinach or mixed greens
- (Optional) 1 cup cherry tomatoes, halved
- (Optional) 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon honey (optional, for added sweetness)
- Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the chickpeas, dried cranberries, crumbled feta, sliced red onion, diced cucumber, and fresh greens (and cherry tomatoes if using).
- In a small bowl or jar, whisk together the lemon juice, olive oil, minced garlic, honey (if using), salt, and pepper until well combined.
- Drizzle the lemon vinaigrette over the salad and toss gently until all ingredients are evenly coated.
- Sprinkle chopped fresh parsley over the top (if using) and serve immediately for the best flavor and texture.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made ahead of time; just add the vinaigrette right before serving to keep the greens fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg