Description
A delightful and nutritious recipe for Feta and Cranberry Chickpeas with Herb Lemon Vinaigrette, combining the earthy flavors of chickpeas with the sweetness of cranberries, tanginess of feta, and zesty herb lemon dressing.
Ingredients
Units
Scale
For the Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
For the Salad:
- 1/4 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped cucumber
- 1/4 cup halved cherry tomatoes
- 2 tbsp sliced red onion
- 2 tbsp chopped fresh parsley
Herb Lemon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh dill
- Salt & black pepper, to taste
Instructions
- Roast chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast 15–20 minutes until golden and slightly crispy.
- Prepare vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, parsley, dill, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted chickpeas, cranberries, feta, cucumber, cherry tomatoes, red onion, and parsley.
- Dress salad: Drizzle herb lemon vinaigrette over the salad and toss gently to coat. Serve immediately or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 20mg
