Feta and Cranberry Chickpea Salad
A vibrant and creamy salad featuring chickpeas, feta, cranberries, and a tangy lemon vinaigrette, perfect for lunch or a side dish.
Ingredients
Salad Ingredients
- 1 can Chickpeas, rinsed and drained Can also use cooked dried chickpeas
- 1 cup Feta cheese, crumbled Creamy and tangy
- 1/2 cup Dried cranberries Sweet and chewy
- 1/2 cup Cherry tomatoes, halved Adds freshness
- 1 cup Cucumber, diced Crisp and refreshing
- 1/4 cup Red onion, finely chopped Adds a sharpness
- 2 tbsp Fresh parsley, chopped For garnish
Lemon Vinaigrette
- 3 tbsp Olive oil Brings richness
- 1 tbsp Lemon juice For a fresh zing
- to taste Salt and pepper To enhance flavors
Instructions
Preparation
- Rinse and drain the chickpeas.
- Crumble the feta cheese into a bowl.
- Halve the cherry tomatoes and dice the cucumber.
- Finely chop the red onion and parsley.
Combine
- In a large bowl, combine chickpeas, feta, cranberries, cherry tomatoes, cucumber, and red onion.
- In a separate smaller bowl, whisk together olive oil and lemon juice, adding salt and pepper to taste.
- Pour the lemon vinaigrette over the salad mixture and toss gently until coated.
Serve
- Garnish with fresh parsley.
- Serve immediately, or let it chill in the fridge for a bit to let flavors meld.
Notes
For best flavor, allow the salad to rest in the fridge for about 30 minutes before serving. Store leftovers in an airtight container in the fridge for up to three days.