Description
A quick and refreshing Mediterranean-inspired salad featuring protein-rich chickpeas, tangy feta cheese, sweet dried cranberries, and crisp cucumber, all tossed in a zesty lemon vinaigrette. Perfect for a light lunch or side dish, this vibrant salad can be served immediately or chilled for enhanced flavor.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ¼ cup dried cranberries
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
Lemon Vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup for vegan option)
- Salt and pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, dried cranberries, diced cucumber, and thinly sliced red onion. Toss gently to mix all ingredients evenly without mashing.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, honey (or maple syrup for a vegan option), and a pinch of salt and pepper until the mixture is smooth and well combined.
- Toss the Salad: Pour the prepared lemon vinaigrette over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the salad as a garnish. Serve immediately for a fresh crisp taste, or refrigerate for about 30 minutes to allow the flavors to meld together beautifully.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative and replace honey with maple syrup.
- Refrigerating the salad for 30 minutes enhances the flavor by allowing the dressing to soak into the chickpeas and vegetables.
- Use rinsed chickpeas to reduce sodium content and any canned taste.
- Adjust the amount of lemon juice and honey to suit your preferred balance of tang and sweetness.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
