Description
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup cucumber, diced
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey (or maple syrup)
1/2 teaspoon dried oregano
Salt and pepper to taste
Directions:
In a large mixing bowl, combine the chickpeas, feta cheese, dried cranberries, cherry tomatoes, red onion, cucumber, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, honey, oregano, salt, and pepper.
Pour the dressing over the chickpea mixture and toss to combine.
Let the salad sit for 10-15 minutes to allow the flavors to meld together.
Serve immediately or refrigerate for later. Enjoy chilled or at room temperature.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes | Kcal: 250 kcal per serving | Servings: 4
