Description
A refreshing salad featuring chickpeas, dried cranberries, feta cheese, and a zesty lemon vinaigrette.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup dried cranberries
- ½ cup crumbled feta cheese
- ½ small red onion, finely diced
- 1 cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup toasted walnuts or pecans, chopped
- 2 cups mixed greens, optional
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Make the vinaigrette: Whisk olive oil, lemon juice, honey, Dijon mustard, garlic, oregano, salt, and black pepper in a small bowl until well combined.
- Prepare the salad: Add chickpeas, dried cranberries, feta, red onion, cucumber, tomatoes, parsley, and nuts to a large bowl.
- Add the dressing: Pour the lemon vinaigrette over the salad and gently toss until everything is evenly coated.
- Chill: Refrigerate for 20–30 minutes to allow the flavors to blend.
- Serve: Serve chilled over mixed greens or enjoy on its own as a light lunch or side dish.
Notes
- For added crunch, use toasted nuts.
- This salad can be made a day in advance for meal prep.
- Adjust the sweetness of the vinaigrette by adding more or less honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg