Description
A refreshing and vibrant salad featuring protein-rich chickpeas combined with tangy feta cheese, sweet dried cranberries, and fresh herbs, all brought together with a zesty lemon vinaigrette. Perfect for a light lunch or as a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- ½ cup chopped fresh parsley (or mint)
Lemon Vinaigrette
- 4 tbsp extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas under cool water to remove excess salt and liquid, ensuring they’re ready to absorb the flavors.
- Combine Salad Ingredients: In a large bowl, combine the chickpeas, crumbled feta cheese, dried cranberries, and chopped parsley or mint. Mix gently to evenly distribute the ingredients without breaking up the feta.
- Make Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper until the mixture is well emulsified and smooth.
- Toss Salad with Vinaigrette: Drizzle the prepared vinaigrette over the chickpea mixture and toss gently to coat all ingredients evenly, enhancing their flavors.
- Chill Salad: Cover the salad and refrigerate for about 30 minutes to allow the flavors to meld beautifully, enhancing the taste experience.
- Serve: Serve the salad chilled as a main dish or a side, perfect for warm weather or as a nutritious snack.
Notes
- You can substitute parsley with fresh mint for a different herbal aroma.
- For added crunch, consider tossing in some toasted nuts like almonds or walnuts.
- This salad keeps well in the fridge for up to 2 days; the flavors intensify with time.
- Adjust the lemon juice and olive oil in the vinaigrette to suit your taste preferences.
- Consider serving with warm pita bread or over a bed of greens for variety.
