Description
Welcome to a burst of flavor with our Feta and Cranberry Chickpea Salad with Lemon Vinaigrette.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped celery
- 1/4 cup sunflower seeds
Instructions
- Begin by draining and rinsing the canned chickpeas thoroughly to remove excess sodium and any packing liquid. This step is crucial as it prevents your salad from becoming overly salty. Next, chop the red onion, celery, and parsley finely.
- In a small bowl or a jar with a lid, combine the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk them together or secure the lid and shake vigorously if using a jar.
- In a large bowl, mix together the chickpeas, crumbled feta, dried cranberries, red onion, chopped celery, parsley, and sunflower seeds.
- Drizzle the prepared lemon vinaigrette over the salad mixture. Toss gently yet thoroughly to ensure that all ingredients are well coated with the dressing.
- If you have the time, let the salad sit for 15 to 30 minutes before serving.
Notes
Always rinse canned chickpeas to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 300 kcal
- Sodium: 320 mg
- Protein: 10 g