Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup dried cranberries
1/2 cup Persian cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup toasted almonds, chopped
1/4 cup fresh parsley, chopped
For the Whipped Feta:
1/2 cup feta cheese, crumbled
2 tbsp Greek yogurt
1 tbsp olive oil
1/2 tsp lemon zest
For the Mint Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1 tbsp fresh mint, finely chopped
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Directions:
Make the Whipped Feta: In a food processor, blend feta, Greek yogurt, olive oil, and lemon zest until smooth and creamy. Set aside.
Prepare the Mint Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, mint, Dijon mustard, salt, and black pepper until well combined.
Assemble the Salad: In a large bowl, combine chickpeas, dried cranberries, diced cucumber, red onion, toasted almonds, and parsley.
Dress & Serve: Pour the mint vinaigrette over the salad and toss gently to coat. Spread the whipped feta on a serving platter and spoon the chickpea salad on
top.
Garnish with extra mint and a drizzle of olive oil if desired. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 320 per serving Servings: 4 servings
