Feta and Cranberry Chickpeas with Lemon Vinaigrette
A vibrant and flavorful salad featuring chickpeas, tangy feta, sweet cranberries, and a zesty lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Method: Salad, Side Dish
- Cuisine: Mediterranean
Ingredients
Scale
- For the Chickpea Base:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 6 oz feta cheese, crumbled
- 1/2 cup English cucumber, diced
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For Serving:
- Fresh parsley or mint, chopped
Instructions
- Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. Set aside.
- Combine Salad: In a large bowl, add the drained chickpeas, dried cranberries, crumbled feta, and diced cucumber.
- Dress and Toss: Pour the prepared lemon vinaigrette over the chickpea mixture. Gently toss until everything is evenly coated.
- Chill and Serve: For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh chopped parsley or mint before serving.
Notes
This salad can be made ahead and stored in the refrigerator for up to 3 days. For a vegan version, substitute the feta with a plant-based alternative and use maple syrup instead of honey.
Nutrition
- Calories: 320
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 32g
- Protein: 10g