Description
Enjoy a refreshing and flavorful salad with this Feta & Cranberry Chickpeas with Lemon Vinaigrette recipe. Packed with protein-rich chickpeas, tangy feta, sweet cranberries, and a zesty lemon vinaigrette, this dish is perfect for a light lunch or a side dish for dinner.
Ingredients
Scale
Main Salad:
- 2 (15 oz) cans chickpeas, drained and rinsed
- ¾ cup crumbled feta cheese
- ½ cup dried cranberries
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- Salt and black pepper to taste
Lemon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Main Salad: In a large bowl, combine chickpeas, feta, cranberries, red onion, parsley, and mint if using.
- Pour the vinaigrette over the chickpea mixture and toss gently to coat.
- Taste and adjust seasoning if needed. Let sit for 10–15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Lemon Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until well emulsified.
Notes
- This dish is perfect for meal prep and will keep in the fridge for up to 3 days.
- Add chopped cucumber or arugula for extra freshness, or serve over grains for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
