Description
A refreshing and creamy salad featuring chickpeas, dried cranberries, and a tangy feta dressing. Perfect for a quick lunch or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- For the dressing:
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl, combine chickpeas, dried cranberries, feta cheese, red onion, and parsley.
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth.
- Pour the dressing over the chickpea mixture and toss gently to coat.
- Serve immediately or refrigerate until ready to serve.
Notes
For a vegan version, substitute feta with vegan feta or omit, and use a plant-based yogurt. Dressing can be made up to 2 days ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g