Description
This vibrant, refreshing salad combines protein-packed chickpeas, creamy feta, sweet dried cranberries, and a zesty lemon vinaigrette. Perfect as a side dish, meal prep, or a light lunch!
Ingredients
Scale
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For the Salad:
- 1 (15 oz) can chickpeas, drained & rinsed
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
For the 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
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Prepare the Chickpeas:
- Drain and rinse the chickpeas thoroughly under cold water.
- Pat them dry with a paper towel to remove excess moisture.
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Make the Lemon Vinaigrette:
- In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.
- Whisk until well combined, then set aside.
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Assemble the Salad:
- In a large mixing bowl, combine the chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley.
- Drizzle the lemon vinaigrette over the salad and toss until well coated.
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Let It Marinate & Serve:
- For best flavor, let the salad sit for 15–20 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature for a refreshing bite!
Notes
- This salad can be served as a side dish or a light main.
- For a more filling meal, serve over a bed of greens like spinach, arugula, or mixed greens.
- It lasts up to 4 days in the fridge, making it an excellent option for meal prep.
- You can swap feta with vegan feta or omit for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 10g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg