Description
Feta & Cranberry Chickpeas with Lemon Vinaigrette is a refreshing and vibrant salad that brings together the earthy flavor of chickpeas, the sweetness of cranberries, and the creamy tang of feta cheese. Tossed in a zesty lemon vinaigrette, this dish is perfect as a light main course or a side for your favorite grilled proteins. Its unique combination of textures and flavors makes it an ideal choice for picnics, barbecues, or a quick weekday meal. With just 10 minutes of preparation, you can enjoy a nutritious salad packed with protein and essential nutrients.
Ingredients
- 1 (15 oz) can chickpeas, drained & rinsed
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, combine chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
- Pour the vinaigrette over the salad ingredients and toss until everything is evenly coated.
- Serve immediately or refrigerate for 15-20 minutes to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 8g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Use freshly squeezed lemon juice for the best flavor. Consider adding nuts like toasted almonds for extra crunch. Make it vegan by substituting feta with a plant-based alternative.