Feta and Cranberry Chickpeas with Lemon Vinaigrette
A delightful dish that combines the savory richness of feta cheese with the sweet tartness of cranberries, served with a zesty lemon vinaigrette.
Servings: 4 servings
Calories: 250kcal
Ingredients
Salad Ingredients
- 1 15-ounce can chickpeas Provide a protein-packed base.
- 1/2 cup crumbled feta cheese Adds creamy and tangy richness.
- 1/3 cup dried cranberries Sweet and chewy for contrast.
- 1/4 cup finely chopped red onion Enhances overall flavor depth.
- 1/4 cup freshly chopped parsley Brings a fresh taste.
- 2 tablespoons toasted almonds or walnuts Optional for added crunch.
Vinaigrette Ingredients
- 3 tablespoons extra virgin olive oil Rich in flavor.
- 2 tablespoons freshly squeezed lemon juice Bright and zesty flavor.
- 1 teaspoon honey or maple syrup Adds subtle sweetness.
- 1 teaspoon Dijon mustard Lends depth of flavor.
- 1/2 teaspoon garlic powder For aromatic flavor.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon freshly ground black pepper Seasoning to finish.
Instructions
Preparation
- Drain and rinse the chickpeas in a large bowl to remove excess salt and starch.
- Combine the chickpeas with crumbled feta, dried cranberries, finely chopped red onion, parsley, and toasted nuts in the bowl.
Vinaigrette Preparation
- In a separate bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper until emulsified.
Combine and Serve
- Drizzle the vinaigrette over the salad mixture and toss gently to coat.
- Let the salad sit for at least 10 minutes to allow flavors to meld.
- Serve chilled or at room temperature, either on its own or as a filling in a tortilla.
Notes
Use high-quality ingredients for the best flavor. For added freshness, toast the nuts before use and consider squeezing extra lemon juice before serving.