Feta and Cranberry Chickpeas with Lemon Vinaigrette
A refreshing Feta and Cranberry Chickpeas salad with Lemon Vinaigrette, perfect for any occasion.
Equipment
- mixing bowl
- small bowl or jar
Ingredients
For the Salad
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoon toasted almonds or walnuts optional
For the Lemon Vinaigrette
- 3 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- In a large mixing bowl, combine the chickpeas, feta cheese, dried cranberries, red onion, parsley, and toasted nuts (if using).
- In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Pour the lemon vinaigrette over the chickpea mixture and toss gently until everything is well coated.
- Allow the salad to sit for at least 10 minutes to let the flavors meld together.
- Enjoy chilled or at room temperature as a light meal, side dish, or in a wrap!
Notes
Make it vegan by omitting the feta or swapping it for a dairy-free alternative. For more crunch, add extra toasted nuts or sprinkle in some pumpkin seeds. The salad is meal prep friendly and can be stored in an airtight container for up to 3 days in the fridge.
Nutrition
Serving: 1cupCalories: 220kcalCarbohydrates: 22gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 350mgFiber: 5gSugar: 7g
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