Description
This Feta and Cranberry Chickpeas with Lemon Vinaigrette is a vibrant, protein-packed salad bursting with fresh flavors. The creamy feta, sweet and tangy cranberries, and zesty lemon dressing make it a perfect side dish, meal prep option, or light lunch. With minimal ingredients and no cooking required, this easy recipe is a quick and healthy addition to your menu. Whether you enjoy it on its own, in a wrap, or alongside grilled protein, this salad is sure to be a refreshing and satisfying favorite!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1/2 cup feta cheese, crumbled
- 1/3 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Chickpeas: If using canned chickpeas, drain and rinse them thoroughly. If using cooked chickpeas, ensure they are cooled and dry.
- Chop Ingredients: Finely chop the parsley and crumble the feta cheese.
- Make the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large mixing bowl, combine the chickpeas, dried cranberries, parsley, and feta.
- Dress and Toss: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Let It Rest: Allow the salad to sit for about 10–15 minutes to let the flavors meld.
- Serve and Enjoy: Serve chilled or at room temperature as a side dish, main meal, or stuffed in a wrap.
- Prep Time: 10 minutes
- Cook Time: No cooking required