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
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper to create the lemon vinaigrette.
- Pour the vinaigrette over the chickpea mixture and toss until evenly coated. For enhanced flavor melding, let the salad sit in the fridge for 15-20 minutes before serving.
- Serve immediately or chill for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 319
- Sugar: 8g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 10mg