Description
For the Salad
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled
1/3 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup toasted almonds or walnuts, chopped
For the Orange Vinaigrette
3 tablespoons fresh orange juice
1 tablespoon orange zest
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
In a large bowl, combine chickpeas, feta cheese, dried cranberries, red onion, parsley, and toasted almonds.
In a small bowl, whisk together orange juice, orange zest, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Pour the vinaigrette over the salad and toss gently to coat all .
Let the salad sit for 10–15 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with extra parsley and feta if desired.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 280 per serving, Servings: 4
