Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup red onion, finely diced
1/4 cup toasted pecans, chopped
1/4 cup fresh parsley, chopped
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp smoked paprika
Salt & black pepper to taste
For the Honey Balsamic Dressing:
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Set aside.
Season the Chickpeas: In a mixing bowl, toss chickpeas with cinnamon, cumin, smoked paprika, salt, and black pepper.
Assemble the Salad: Add crumbled feta, dried cranberries, red onion, toasted pecans, and fresh parsley to the seasoned chickpeas.
Dress & Toss: Drizzle the honey balsamic dressing over the salad and toss gently to combine.
Chill & Serve: Let the salad sit for 10-15 minutes to allow flavors to meld. Serve at room temperature or slightly chilled.
Enjoy this sweet, spiced, and tangy chickpea salad as a light meal or side dish!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 350 per serving Servings: 4 servings
