Description
A vibrant and refreshing salad featuring chickpeas, crumbled feta, dried cranberries, and a zesty lemon vinaigrette dressing.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, feta cheese, dried cranberries, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad mixture and toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled as a side or main dish.
Notes
For a vegan version, substitute feta with a plant-based alternative. This salad can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 40g
- Protein: 12g