Feta & Cranberry Chickpeas with Lemon Vinaigrette Delight!
A delicious and refreshing salad made with chickpeas, feta cheese, dried cranberries, and a zesty lemon vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 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 bowl, combine the chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley.
- In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper to make the lemon vinaigrette.
- Pour the vinaigrette over the chickpea mixture and toss until evenly coated.
- Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.
Notes
- For a vegan version, use maple syrup instead of honey.
- Can be served as a side dish or a light main course.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 7g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg