Description
A quick and refreshing Feta & Cranberry Chickpeas salad tossed in a zesty lemon vinaigrette. This vibrant dish combines the creamy tang of feta cheese with sweet dried cranberries and fresh herbs, perfect as a light lunch or side dish.
Ingredients
Scale
Salad Ingredients
- 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
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
- Combine Salad Ingredients: In a large bowl, mix together the drained chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley until well blended.
- Prepare Lemon Vinaigrette: In a small bowl or jar, whisk the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until smooth and emulsified to create a tangy dressing.
- Toss Salad with Vinaigrette: Pour the prepared lemon vinaigrette over the chickpea mixture and toss gently until all ingredients are evenly coated, allowing the flavors to meld perfectly.
- Serve or Chill: Serve the salad immediately for fresh flavor, or refrigerate for 15-20 minutes if you prefer the flavors to deepen. Enjoy as a light meal or a delicious side dish.
Notes
- For a vegan option, substitute feta cheese with a plant-based cheese or omit it altogether.
- You can add toasted nuts such as walnuts or pine nuts for extra crunch.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- Adjust the sweetness of the vinaigrette by varying the amount of honey or maple syrup.
- Optional: add fresh mint or basil for additional herbal notes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
