Description

This vibrant chickpea salad is tossed with feta, cranberries, red onion, and a zesty lemon vinaigrette. A refreshing, no-cook meal perfect for lunch or meal prep.

Ingredients

2 cans (15 oz) chickpeas, rinsed and drained

½ cup crumbled feta cheese

½ cup dried cranberries

¼ cup chopped fresh parsley

¼ cup thinly sliced red onion

For the lemon vinaigrette:

¼ cup extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp honey

1 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine chickpeas, feta, cranberries, parsley, and red onion. Toss gently.

In a separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until well combined.

Drizzle the vinaigrette over the chickpea mixture. Toss until evenly coated.

Cover and refrigerate for at least 30 minutes before serving. Toss again and enjoy cold.

Notes

Add chopped cucumbers, cherry tomatoes, or toasted almonds for extra crunch and flavor.

Substitute feta with goat cheese or plant-based cheese for a vegan version (replace honey with maple syrup or agave).

Use lime juice instead of lemon for a different citrusy profile.

Prep Time: 10 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean-inspired