Description
A vibrant and refreshing salad featuring protein-packed chickpeas, tangy feta cheese, and sweet dried cranberries, all tossed together with crisp cucumber and red onion. Finished with a zesty lemon vinaigrette and fresh parsley, this quick and easy dish is perfect for a light lunch or a healthy side.
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 chickpeas, crumbled feta cheese, dried cranberries, diced cucumber, and thinly sliced red onion. Toss gently to mix all ingredients evenly without breaking the chickpeas or feta.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is well emulsified and smooth.
- Toss the Salad: Pour the prepared lemon vinaigrette over the salad mixture. Use a spoon or salad tongs to toss the ingredients together so the vinaigrette coats everything evenly.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the salad for a burst of color and fresh flavor. Serve the salad immediately for the freshest taste, or refrigerate it for about 30 minutes to allow the flavors to meld before serving.
Notes
- For a vegan version, substitute the feta cheese with a plant-based cheese or omit it entirely and replace honey with maple syrup in the vinaigrette.
- To add crunch, consider adding toasted pine nuts or walnuts.
- This salad can be prepared ahead and refrigerated for up to 24 hours; just add the parsley garnish right before serving.
- Adjust the lemon juice and honey quantities to balance tartness and sweetness to your preference.
