Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley (optional, but recommended)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas, crumble the feta, and chop your red onion and parsley.
- In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined. Set aside.
- In a large mixing bowl, combine chickpeas, cranberries, red onion, parsley, and feta.
- Pour the lemon vinaigrette over the chickpea mixture and toss gently to coat everything evenly.
- Give it a quick taste—add a pinch more salt, pepper, or lemon juice if you’d like a bit more brightness.
- You can enjoy it right away or refrigerate for 30 minutes to let the flavors meld together even more.
Notes
Feel free to customize with extra veggies, nuts, or protein add-ins. Stores well in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
Keywords: chickpeas, feta, cranberries, lemon vinaigrette, salad, vegetarian, lunch