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–+ servings
Isabella

Feta & Cranberry Chickpeas with Lemon Vinaigrette Delight!

A refreshing and nutritious salad featuring chickpeas, feta cheese, and dried cranberries, dressed with a zesty lemon vinaigrette.
Print Recipe
Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup crumbled feta cheese
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1/4 cup red onion finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. In a large mixing bowl, combine the drained chickpeas, crumbled feta, dried cranberries, chopped parsley, and red onion. Gently toss to mix the ingredients evenly.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until well combined.
  3. Pour the lemon vinaigrette over the chickpea mixture and toss gently to coat all the ingredients with the dressing.
  4. Let the salad sit for at least 15 minutes to allow the flavors to meld. For best results, refrigerate for 30 minutes before serving.
  5. Serve chilled or at room temperature as a side dish or light meal.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 24gProtein: 10gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 30mgSodium: 400mgFiber: 6gSugar: 10g

Notes

  • For added crunch, consider mixing in some chopped cucumber or bell peppers.
  • Substitute the feta cheese with goat cheese for a different flavor profile.

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