Ingredients
Scale
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Rinse and drain the chickpeas thoroughly. Finely chop the parsley and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, combine the chickpeas, feta cheese, cranberries, parsley, and red onion.
- Pour the vinaigrette over the salad mixture and gently toss to coat everything evenly without mashing the feta.
- Serve immediately or chill in the fridge for about 30 minutes to enhance flavor melding.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg