Description
A refreshing and vibrant salad featuring chickpeas, feta cheese, cranberries, and a tangy lemon vinaigrette.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, feta cheese, cranberries, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the chickpea mixture and toss gently to coat all ingredients.
- Let the salad sit for at least 10 minutes to allow flavors to meld before serving.
Notes
- For additional flavor, consider adding some diced cucumbers or bell peppers.
- This salad can be made ahead of time and stored in the refrigerator for 1-2 days.
- Adjust the sweetness of the vinaigrette by altering the amount of honey according to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg