Description
1 can (15 oz) chickpeas, drained and rinsed
½ cup crumbled feta cheese
¼ cup dried cranberries
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
In a medium bowl, combine the chickpeas, crumbled feta, and dried cranberries.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to make the lemon vinaigrette.
Pour the vinaigrette over the chickpea mixture and toss to coat evenly.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Kcal: 220 kcal per serving
Servings: 4
