Description
A vibrant salad combining chickpeas, feta cheese, and dried cranberries, tossed in a zesty lemon vinaigrette for a fresh and tangy flavor.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- For the lemon vinaigrette: 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained chickpeas, crumbled feta cheese, dried cranberries, sliced red onion, and chopped fresh parsley.
- In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad mixture.
- Toss everything gently to combine, ensuring all ingredients are evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
This salad is best served chilled and can be made ahead for meal prep. Adjust seasoning as needed for personal taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 15g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 12g