Description
A refreshing and nutritious salad that’s quick and easy to prepare.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- ⅓ cup dried cranberries
- ¼ cup chopped fresh parsley
- 2 tbsp toasted almonds or walnuts (optional)
For the Lemon Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Start by gathering a large mixing bowl. Into this bowl, combine the drained chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley. If you choose to add nuts, now is the time to include the toasted almonds or walnuts. Gently toss the ingredients together using a spatula or wooden spoon, ensuring that everything is well incorporated without crushing the chickpeas.
- In a separate small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), garlic powder, salt, and black pepper. Continue to whisk until the mixture is smooth and well blended.
- Once your dressing is ready, pour it over the salad mixture in the large bowl. Toss everything together again, ensuring that the salad is evenly coated with the vinaigrette. For the best flavor, allow the salad to sit for about 10 minutes at room temperature.
- After the salad has rested, it’s ready to be served! You can enjoy it chilled or at room temperature.
Notes
This salad can be made a day in advance; just be sure to add the dressing right before serving to keep it fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 600 mg
- Protein: 12 g