Feta and Cranberry Chickpeas with Lemon Vinaigrette Recipe
This Feta and Cranberry Chickpea Salad with Lemon Vinaigrette is a delightful and satisfying dish that combines the earthy flavors of chickpeas with the tanginess of feta, sweetness of cranberries, and brightness of lemon vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad:
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp toasted almonds or walnuts (optional)
Lemon Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the salad base
In a large mixing bowl, combine the chickpeas, feta cheese, dried cranberries, red onion, parsley, and toasted nuts (if using).
- Make the vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Combine and toss
Pour the lemon vinaigrette over the chickpea mixture and toss gently until everything is well coated.
- Let it rest
Allow the salad to sit for at least 10 minutes to let the flavors meld together.
- Serve and enjoy
Enjoy chilled or at room temperature as a light meal, side dish, or in a wrap!
Notes
- This salad can be stored in the refrigerator for up to 3 days.
- Feel free to customize by adding other ingredients like cherry tomatoes or cucumbers.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 9g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 17mg
Keywords: Chickpea Salad, Feta, Cranberry, Lemon Vinaigrette, Healthy
