Description
A vibrant and tangy salad featuring chickpeas, creamy feta, and sweet cranberries, all tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
For the Crust:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, combine the chickpeas, feta cheese, cranberries, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well blended.
- Pour the lemon vinaigrette over the chickpea mixture and toss gently to coat all ingredients evenly.
- Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.
Notes
You can customize the seasonings to taste.