Ingredients
Scale
- 1 (15 oz) can of chickpeas, drained and rinsed
- 1/2 cup of crumbled feta cheese
- 1/3 cup of dried cranberries
- 1/4 cup of finely chopped red onion
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of toasted almonds or walnuts (optional)
- 3 tablespoons of olive oil
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of honey or maple syrup
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Open, drain, and rinse the chickpeas.
- Transfer the chickpeas to a large mixing bowl.
- Add the crumbled feta cheese and gently stir.
- Sprinkle in the dried cranberries.
- Finely chop the red onion and add it to the salad.
- Chop the fresh parsley and fold it in.
- If using, chop and stir in the toasted nuts.
- In a small bowl, pour the olive oil.
- Add fresh lemon juice to the oil.
- Stir in honey or maple syrup and Dijon mustard.
- Mix in garlic powder, salt, and black pepper.
- Whisk the vinaigrette until it emulsifies.
- Pour the vinaigrette over the chickpea mixture.
- Toss gently so every ingredient is coated evenly.
- Taste and adjust salt or lemon if needed.
- Serve immediately or chill for a melded flavor.
Notes
Use pre-crumbled feta and pre-chopped parsley to save time. For nut-free, swap nuts for seeds or skip them.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg