Feta and Cranberry Chickpeas with Lemon Vinaigrette
A delightful, refreshing dish combining the wholesome goodness of chickpeas with feta cheese and the sweet, tangy pop of dried cranberries.
Servings: 4 servings
Calories: 275kcal
Ingredients
Main Ingredients
- 1/2 cup dried cranberries Add a burst of sweetness and chewy texture.
- 1 tbsp olive oil A rich and healthy fat.
- 1/4 cup red onion, thinly sliced For a mild onion flavor.
- 1 tsp Dijon mustard Adds a zesty kick to the dressing.
- 1/2 cup feta cheese, crumbled The star of the dish.
- 1 can (15 oz) chickpeas, drained and rinsed Nutrient-dense and filling.
- 1/2 tsp salt To bring out the flavors.
- 1 tbsp lemon juice Freshness and brightness.
- 1/4 tsp black pepper Adds subtle heat.
- 1 tsp honey or maple syrup A touch of natural sweetness.
- to taste fresh parsley, chopped (optional) For garnish.
Instructions
Preparation
- In a large bowl, mix the chickpeas, dried cranberries, crumbled feta cheese, and thinly sliced red onion. Toss gently to combine.
- In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth.
- Pour the dressing over the chickpea mixture and gently toss until everything is coated evenly.
- If desired, sprinkle chopped parsley on top for color. Serve immediately or chill for 15 to 20 minutes.
Notes
Use fresh, high-quality ingredients for the best flavor. Consider adding nuts or seeds for crunch. This dish keeps well in the fridge for up to 3-4 days.