Description
A vibrant salad combining chickpeas, feta cheese, and dried cranberries, tossed in a zesty lemon vinaigrette for a fresh and flavorful meal.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Lemon Vinaigrette:
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 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 lemon juice, extra virgin olive oil, minced garlic, salt, and pepper until well emulsified.
- Pour the lemon vinaigrette over the salad ingredients.
- Toss everything gently to coat evenly.
- Let the salad sit for 10 minutes to allow flavors to meld, then serve chilled or at room temperature.
Notes
This salad is best served fresh and can be stored in the refrigerator for up to 2 days. Add nuts for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 15g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 12g