Description
A bright and refreshing salad featuring protein-rich chickpeas, tangy feta cheese, and sweet dried cranberries, all tossed in a zesty lemon vinaigrette. Perfect as a light main dish or a flavorful side, this no-cook recipe combines simple ingredients for an easy, nutritious, and satisfying meal.
Ingredients
Scale
Chickpea Salad
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- ½ cup chopped fresh parsley (or mint)
Lemon Vinaigrette
- 4 tbsp extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare Chickpeas: Drain and rinse the canned chickpeas under cool running water to remove excess sodium and canning liquid, then set aside.
- Combine Salad Ingredients: In a large bowl, gently mix together the rinsed chickpeas, crumbled feta cheese, dried cranberries, and freshly chopped parsley or mint to evenly distribute flavors.
- Make Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper until the mixture is well emulsified and smooth.
- Toss Salad: Drizzle the prepared lemon vinaigrette over the chickpea mixture and gently toss to coat all ingredients evenly without breaking up the feta.
- Chill: Cover the bowl and refrigerate for about 30 minutes to allow the flavors to meld and deepen.
- Serve: Serve the salad chilled as a healthy, flavorful main dish or as a side accompaniment to your meal.
Notes
- This salad can be prepared in advance and kept refrigerated for up to 2 days.
- Fresh mint can be substituted for parsley for a different herbal note.
- Adjust the amount of lemon juice and olive oil to taste for desired tanginess and richness.
- For a nuttier flavor, consider adding toasted pine nuts or walnuts.
- This dish is naturally gluten-free and suitable for a vegetarian diet.
