Feta & Cranberry Chickpeas with Lemon Vinaigrette
Ingredients
For the Salad:
✔ 1 (15 oz) can chickpeas, drained & rinsed (protein-packed & fiber-rich!) 🥣
✔ ½ cup feta cheese, crumbled (adds a creamy, tangy touch!) 🧀
✔ ⅓ cup dried cranberries (for a hint of sweetness!) 🍒
✔ ¼ cup red onion, finely chopped (adds a crisp, sharp flavor!) 🧅
✔ ¼ cup fresh parsley, chopped (for freshness & a pop of color!) 🌿
For the Lemon Vinaigrette:
✔ ¼ cup extra virgin olive oil (smooth & heart-healthy!) 🛢️
✔ 2 tablespoons fresh lemon juice (bright & zesty!) 🍋
✔ 1 teaspoon Dijon mustard (adds depth & creaminess!) 🥄
✔ 1 teaspoon honey or maple syrup (balances the acidity!) 🍯
✔ 1 clove garlic, minced (bold flavor boost!) 🧄
✔ ½ teaspoon salt (enhances all the flavors!) 🧂
✔ ¼ teaspoon black pepper (for a subtle kick!) 🌿
👨🍳 Step-by-Step Instructions
Prepare the Chickpeas
Drain and rinse the chickpeas thoroughly under cold water.
Pat them dry with a paper towel to remove excess moisture.
2️⃣ Make the Lemon Vinaigrette
In a small bowl, whisk together:
✅ Olive oil
✅ Fresh lemon juice
✅ Dijon mustard
✅ Honey (or maple syrup)
✅ Minced garlic, salt, and black pepper
Whisk until well combined, then set aside.
3️⃣ Assemble the Salad
In a large mixing bowl, combine:
✅ Chickpeas
✅ Crumbled feta cheese
✅ Dried cranberries
✅ Finely chopped red onion
✅ Fresh parsley
Drizzle the lemon vinaigrette over the salad and toss until well coated.
4️⃣ Let It Marinate & Serve
For best flavor, let the salad sit for 15–20 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature for a refreshing bite!
🍽️ How to Enjoy This Chickpea Salad
✔ As a Side Dish – Perfect alongside grilled chicken, fish, or falafel!
✔ Stuffed in a Wrap or Pita – Makes a delicious vegetarian sandwich filling! 🌯
✔ Over a Bed of Greens – Serve on spinach, arugula, or mixed greens for a hearty salad! 🥗
✔ As a Meal Prep Option – Lasts up to 4 days in the fridge—great for make-ahead lunches! 🍱