Description
This Feta and Cranberry Chickpeas with Lemon Vinaigrette is a light, refreshing, and flavor-packed vegetarian salad. It combines creamy feta, sweet dried cranberries, and protein-rich chickpeas tossed in a bright and zesty lemon vinaigrette. Perfect as a quick no-cook side dish, light meal, or for meal prepping.
Ingredients
For the 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)
For the 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, crumbled feta cheese, dried cranberries, finely chopped red onion, fresh parsley, and toasted nuts if using. Mix gently to combine all ingredients evenly.
- Make the vinaigrette: In a small bowl or jar, whisk together olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, garlic powder, salt, and black pepper until the dressing is well emulsified and smooth.
- Combine and toss: Pour the lemon vinaigrette over the chickpea mixture. Toss gently to coat all the salad ingredients evenly with the dressing for balanced flavor.
- Let it rest: Allow the salad to sit for at least 10 minutes at room temperature to let the flavors meld and develop, enhancing the overall taste.
- Serve and enjoy: Serve chilled or at room temperature as a light meal, side dish, or inside a wrap for a quick, nutritious option.
Notes
- Make it vegan by omitting the feta or replacing it with a dairy-free alternative.
- For extra crunch, add more toasted nuts or sprinkle in some pumpkin seeds.
- This salad is meal prep friendly; store it in an airtight container for up to 3 days in the fridge.
- Add extra protein by mixing in grilled chicken, quinoa, or cooked farro for a more filling dish.
