Description
A delightful and flavorful recipe for Feta and Cranberry Chickpeas with a zesty Dijon Lemon Vinaigrette. This dish combines the earthy taste of chickpeas with the tangy feta, sweet cranberries, and a refreshing vinaigrette.
Ingredients
Units
Scale
For the Salad:
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh parsley, chopped
For the Dijon Lemon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix chickpeas, feta, cranberries, red onion, and parsley.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Toss with Vinaigrette: Pour the vinaigrette over the salad mixture and gently toss to coat.
- Allow Flavors to Blend: Let the salad sit for 5-10 minutes to enhance the flavors. Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 15 mg
