Description
A vibrant salad featuring chickpeas, feta cheese, dried cranberries, and a zesty lemon vinaigrette, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- For the 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, dried cranberries, sliced red onion, and chopped parsley.
- In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and pepper until well emulsified.
- Pour the vinaigrette over the chickpea mixture and toss gently to coat all ingredients evenly.
- Let the salad sit for 10 minutes to allow flavors to meld, then serve chilled or at room temperature.
Notes
This recipe is best served fresh, but it can be refrigerated for up to 2 days. For a vegan version, substitute feta with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 15g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 12g