Cranberry-Feta Chickpeas Salad
Ingredients
For the Lemon Vinaigrette
* 1/4 cup fresh lemon juice
* 1/4 cup olive oil
* 1 teaspoon Dijon mustard
* 1/2 teaspoon honey or maple syrup
* Salt and black pepper to taste
For the Salad
* 1 (15-ounce) can chickpeas, rinsed and drained
* 1/2 cup crumbled feta cheese
* 1/4 cup dried cranberries
* 1/4 cup chopped red onion
* 2 tablespoons chopped fresh parsley
Instructions
* Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper until well combined.
* Combine Salad Ingredients: In a medium bowl, combine the rinsed and drained chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley.
* Dress the Salad: Pour the lemon vinaigrette over the chickpea mixture. Toss gently to ensure all ingredients are evenly coated.
* Chill for at least 2 hours to allow the flavors to meld and cranberries to plump.
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