Description
A refreshing and satisfying salad with protein-packed chickpeas, sweet dried cranberries, and a tangy creamy feta dressing. Perfect for a light lunch or side dish.
Ingredients
Scale
For the Crust:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- For the dressing: 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a large mixing bowl, combine the chickpeas, dried cranberries, red onion, and parsley.
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until smooth.
- Pour the dressing over the chickpea mixture and toss well to combine.
- Gently fold in the crumbled feta cheese.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste. For extra crunch, add toasted walnuts or almonds.