Feta Cranberry Chickpea Salad (Print)
Refreshing Mediterranean-inspired salad with chickpeas, feta, cranberries, and crisp vegetables dressed in tangy lemon vinaigrette.
# Ingredients:
→ For the Salad
01 -
1 (15 oz) can chickpeas, drained and rinsed
02 -
1/2 cup dried cranberries
03 -
1/2 cup crumbled feta cheese
04 -
1 small red onion, thinly sliced
05 -
1 cucumber, diced
06 -
2 cups fresh spinach or mixed greens
07 -
1 cup cherry tomatoes, halved (optional)
08 -
2 tablespoons chopped fresh parsley (optional)
→ For the Lemon Vinaigrette
09 -
Juice of 1 lemon
10 -
1/4 cup extra-virgin olive oil
11 -
1 clove garlic, minced
12 -
1 teaspoon honey (optional)
13 -
Salt and freshly ground black pepper, to taste
# Directions:
01 -
In a large mixing bowl, combine the chickpeas, dried cranberries, crumbled feta, sliced red onion, diced cucumber, and fresh greens (and cherry tomatoes if using).
02 -
In a small bowl or jar, whisk together the lemon juice, olive oil, minced garlic, honey (if using), salt, and pepper until well combined.
03 -
Drizzle the lemon vinaigrette over the salad and toss gently until all ingredients are evenly coated.
04 -
Sprinkle chopped fresh parsley over the top (if using) and serve immediately for the best flavor and texture.
# Notes:
01 -
For a heartier salad, add extra vegetables like bell peppers or avocado.
02 -
Adjust the seasoning to taste; a squeeze of extra lemon juice can brighten the flavors even more.
03 -
This salad is best enjoyed fresh but can be refrigerated for up to 2 days.