Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and 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 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a large bowl, combine chickpeas, feta cheese, cranberries, red onion, and parsley. Toss gently to mix.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until smooth.
- Pour the vinaigrette over the salad mixture and toss well to coat. Cover and chill in the refrigerator for 15–20 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 340
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg