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Feta & Cranberry Chickpea Salad with Lemon Vinaigrette

Feta & Cranberry Chickpea Salad with Lemon Vinaigrette

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Lunch, Salad
Cuisine: Mediterranean-Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cans 15 oz each chickpeas, rinsed & dried
  • ¾ cup crumbled feta cheese
  • ½ cup dried cranberries
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh parsley
  • Lemon Vinaigrette
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Add chickpeas, cranberries, onion, and parsley to a large bowl.
  2. Whisk all vinaigrette ingredients in a separate bowl.
  3. Pour dressing over chickpeas and toss gently.
  4. Fold in feta carefully.
  5. Chill 20 minutes if possible, then serve.

Notes

  • Dry chickpeas thoroughly for best flavor absorption.
  • Add feta last to keep it chunky.
  • Taste before serving and adjust salt or lemon.
  • Stores well refrigerated up to 3 days.