Description
A quick, protein-packed chickpea salad tossed with tangy feta, sweet cranberries, and a zesty lemon vinaigrette—perfect for meal prep.
Ingredients
For the salad:
2 (15 oz / 425 g) cans chickpeas, drained and rinsed (about 3 cups)
½ cup dried cranberries
1 cup crumbled feta cheese
¼ cup red onion, finely diced
2 tablespoons fresh parsley, chopped
For the lemon vinaigrette:
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
Salt and pepper, to taste
Instructions
In a large bowl, combine chickpeas, cranberries, feta, red onion, and parsley.
In a separate small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper.
Pour vinaigrette over chickpea mixture and toss gently to coat.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Let sit for 10 minutes before serving, or chill for up to 1 hour.
Serve chilled or at room temperature.
Notes
Substitute cranberries with chopped dried apricots or raisins.
Use vegan feta for a plant-based option.
Add cucumber, cherry tomatoes, or greens like arugula for extra freshness.
Mix in quinoa or couscous for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
