Description
A bright and satisfying salad that features creamy feta, sweet-tart dried cranberries, and hearty chickpeas in a zippy lemon vinaigrette.
Ingredients
- 2 (15 oz) cans of chickpeas, drained and rinsed
- 1 cup dried cranberries
- 6 oz crumbled feta cheese
- 1/4 cup finely chopped red onion
- 1/2 cup chopped parsley
- 2 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Drain and rinse the chickpeas, then pat them dry.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
- In a large bowl, combine the chickpeas, dried cranberries, crumbled feta, red onion, and parsley.
- Toss the mixture with the vinaigrette and let it sit for 10–15 minutes to allow flavors to meld.
- Serve and enjoy!
Notes
For added texture, consider toasting chopped nuts. Use fresh lemon zest for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: Mediterranean