Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
½ cup crumbled feta cheese
¼ cup dried cranberries
½ cup cucumber, diced
¼ red onion, thinly sliced
2 tablespoons fresh parsley, chopped
For the Lemon Vinaigrette:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, combine chickpeas, crumbled feta, dried cranberries, cucumber, red onion, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 20-30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 250 kcal per serving
Servings: 4
