Description
This refreshing Feta Cranberry Chickpeas salad combines creamy feta cheese, sweet dried cranberries, and tender chickpeas tossed in a zesty lemon vinaigrette. A perfect Mediterranean-inspired dish that is quick to prepare, vegetarian, and gluten-free, making it ideal as a light lunch, side dish, or a flavorful topping for salads.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- â…“ cup dried cranberries
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped red onion (optional)
- 1 tablespoon chopped fresh mint (optional)
Lemon Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until the mixture is smooth and well combined, forming a tangy and slightly sweet dressing.
- Combine Salad Ingredients: In a medium bowl, add the drained and rinsed chickpeas, crumbled feta cheese, dried cranberries, chopped parsley, and red onion if using. Gently toss these ingredients to mix evenly.
- Toss with Vinaigrette: Pour the prepared lemon vinaigrette over the chickpea mixture, then gently toss again to ensure every ingredient is coated with the dressing.
- Let Flavors Meld: Allow the salad to sit for at least 10 to 15 minutes at room temperature or chilled in the fridge so the flavors can blend and develop fully before serving.
Notes
- This salad works perfectly as a side dish, light lunch, or as a fresh topping for leafy greens.
- For a more substantial meal, add cooked quinoa to the salad to increase protein and texture.
- Store leftovers in an airtight container in the refrigerator; the salad keeps well for up to 3 days.
