Description
A refreshing Mediterranean-inspired chickpea salad featuring creamy feta, sweet dried cranberries, and a zesty lemon vinaigrette. Perfect as a light lunch or side dish, this no-cook recipe blends vibrant flavors and textures, offering a nutritious and easy-to-make option.
Ingredients
Scale
Salad
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- â…“ cup dried cranberries
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- Zest of 1 lemon
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- â…› teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the drained chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, fresh parsley, and lemon zest to create a colorful base for the salad.
- Prepare Lemon Vinaigrette: In a small bowl or jar, whisk the olive oil, fresh lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper until the dressing is smooth and emulsified.
- Toss Salad with Dressing: Pour the vinaigrette over the chickpea mixture and gently toss everything together to coat the ingredients evenly with the flavorful dressing.
- Let Flavors Meld: Allow the salad to rest for 10 to 15 minutes, either chilled or at room temperature, so that the flavors can fully blend and develop.
- Serve: Serve the salad as a refreshing side dish or a light lunch, garnished if desired with extra parsley or lemon zest.
Notes
- This dish serves well as a side or a light lunch and can be prepared in advance to save time.
- Add fresh spinach or arugula to include extra greens and enhance the nutritional value.
- Include toasted nuts like walnuts or almonds to add a crunchy texture.
