Description
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey (or sweetener of choice)
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine the chickpeas, crumbled feta, and dried cranberries.
Pour the lemon vinaigrette over the chickpea mixture and toss gently to combine.
Garnish with fresh chopped parsley and serve immediately, or refrigerate for later use.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 220 kcal per serving
Servings: 2
