Description
This vibrant and refreshing Feta and Cranberry Chickpea Salad with Lemon Vinaigrette combines creamy feta, sweet dried cranberries, and tender chickpeas tossed in a zesty lemon dressing. Perfect for a quick, nutritious lunch or a light dinner, this salad offers a delightful balance of flavors and textures, ready in just 15 minutes.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the rinsed and drained chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley. Mix gently to distribute the ingredients evenly.
- Make Lemon Vinaigrette: In a separate small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until the vinaigrette is smooth and emulsified.
- Toss Salad: Pour the prepared lemon vinaigrette over the chickpea mixture. Toss gently, ensuring all the salad ingredients are evenly coated with the dressing for a balanced flavor.
- Let Flavors Meld: Allow the salad to sit at room temperature for at least 10 minutes before serving. This resting time lets the flavors combine and enhances the taste of the salad.
Notes
- For extra crunch, add some toasted nuts like walnuts or almonds.
- This salad can be made a few hours in advance and stored in the refrigerator for better flavor melding.
- Use fresh lemon juice for the best taste.
- Adjust the salt and pepper according to your preference since feta can be salty.
- Serve chilled or at room temperature for ideal flavors.
