Feta and Cranberry Chickpeas with Lemon Vinaigrette
Feta and Cranberry Chickpeas with Lemon Vinaigrette
Ingredients
1 (15 oz) can chickpeas (drained and rinsed)
½ cup feta cheese (crumbled)
⅓ cup dried cranberries
¼ cup red onion (finely chopped)
¼ cup fresh parsley (chopped)
2 tbsp toasted almonds or walnuts (optional)
Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Directions
In a large bowl, combine chickpeas, feta cheese, dried cranberries, red onion, parsley, and toasted nuts (if using).
In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper until well combined.
Pour the vinaigrette over the chickpea mixture and toss gently to coat everything evenly.
Let the salad sit for at least 10 minutes to allow the flavors to meld.
Serve chilled or at room temperature as a side dish or light meal.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes | Kcal: 220 per serving | Servings: 4