Description

Bold chickpeas with tangy cranberry creamy feta and zesty lemon vinaigrette create a vibrant quick salad perfect for nutritious meals

Ingredients

Scale

2 cans (15 oz each) chickpeas, drained and rinsed

1 cup dried cranberries

1 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/2 small red onion, finely diced

1/4 cup olive oil

Juice of 1 large lemon (about 3 tablespoons)

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt to taste

Freshly ground black pepper to taste

Instructions

Start by rinsing your chickpeas thoroughly under cold water until the liquid runs clear. This gets rid of excess starch and sodium, leaving you with tender but firm beans.
In a large bowl, toss together the chickpeas, dried cranberries, crumbled feta, chopped parsley, and finely diced red onion.
Whisk the olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl until smooth and slightly emulsified.
Pour the vinaigrette over the chickpea mixture, stirring gently but thoroughly to coat every ingredient evenly.
Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Notes

A hearty and fresh salad bursting with tangy, sweet, and savory bites, combining chickpeas, dried cranberries, crumbled feta, fresh parsley, red onion, and a zesty lemon vinaigrette. Perfect for quick weeknight meals or meal prep.

Prep Time: 10 minutes
Category: Salad
Cuisine: Mediterranean

Nutrition

Serving Size: 4 servings
Calories: 320 calories
Sugar: 12 grams
Fat: 18 grams
Carbohydrates: 28 grams
Fiber: 7 grams
Protein: 12 grams

Keywords: feta chickpea salad, cranberry chickpeas, lemon vinaigrette salad, vegetarian salad, healthy salad recipe, easy salad recipe, plant-based meal