Description
This fresh and tangy Feta & Cranberry Chickpeas salad is a delightful combination of creamy feta, sweet dried cranberries, and crunchy chickpeas, all tossed in a zesty lemon vinaigrette. A perfect light lunch or a refreshing side dish!
Ingredients
Scale
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1 can (15 oz) chickpeas, drained and rinsed
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½ cup feta cheese, crumbled
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¼ cup dried cranberries
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1 cucumber, diced
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½ red onion, thinly sliced
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2 tbsp fresh parsley, chopped
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For the Lemon Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup for vegan option)
- Salt and pepper, to taste
Instructions
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Prepare the Salad:
- In a large bowl, combine the chickpeas, feta cheese, dried cranberries, diced cucumber, and sliced red onion. Toss gently to mix.
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Make the Lemon Vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
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Toss the Salad:
- Pour the lemon vinaigrette over the salad mixture and toss to coat evenly.
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Garnish and Serve:
- Garnish with fresh parsley. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
Notes
- You can add extra veggies like bell peppers or avocado for added flavor and texture.
- For a heartier version, add quinoa or couscous to make it a full meal.
- If you prefer a dairy-free version, replace the feta with vegan cheese or omit it entirely.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 12g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg