Feta & Cranberry Chickpea Salad with Lemon Vinaigrette
Feta & Cranberry Chickpea Salad with Lemon Vinaigrette: a crunchy, tangy, no-cook salad with feta, cranberries, and chickpeas, ready in 15 minutes.
Equipment
- large bowl
Ingredients
- 1 can chickpeas, drained and rinsed 15 oz
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons toasted almonds or walnuts optional
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Whisk olive oil, lemon juice, honey or maple, Dijon, garlic powder, salt, and pepper until smooth and slightly thickened.
- Add chickpeas, feta, dried cranberries, red onion, parsley, and nuts to a large bowl.
- Pour vinaigrette over salad and toss gently until evenly coated; the chickpeas should glisten and feta distribute throughout.
- Taste, then adjust with extra lemon for brightness or a pinch of salt for balance.
- Rest 10 minutes to soften onion edges, or chill up to 30 minutes for deeper flavor melding.
- Serve immediately, garnished with extra parsley or nuts if desired.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 450mgPotassium: 300mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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