Description
A refreshing salad combining creamy feta, tangy cranberries, and protein-packed chickpeas tossed in a zesty lemon vinaigrette.
Ingredients
Scale
- For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- 1. In a large bowl, combine chickpeas, cranberries, feta cheese, red onion, and parsley.
- 2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
- 3. Pour vinaigrette over salad and toss gently to coat.
- 4. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
Can be made ahead and stored in the refrigerator for up to 2 days. Add feta just before serving if making ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 12g