Step 1: Prepare the Salad Base

• Drain and rinse the chickpeas thoroughly to remove excess starch and any canned liquid. This step ensures a fresh, clean taste.
• In a large mixing bowl, combine the chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, fresh parsley, and toasted almonds or walnuts (if using).
• Mix gently to evenly distribute the ingredients without crushing the chickpeas.

Step 2: Make the Lemon Vinaigrette

• In a small jar or bowl, add olive oil, fresh lemon juice, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper.
• Whisk vigorously until the dressing emulsifies and becomes smooth. If using a jar, shake it well with the lid on.
• Taste the vinaigrette and adjust salt, pepper, or sweetness as needed.

Step 3: Toss and Let It Rest

• Pour the lemon vinaigrette over the chickpea mixture in the bowl.
• Use a spoon or salad tongs to toss everything together until all the ingredients are well coated.
• Let the salad rest for at least 10 minutes before serving. This allows the flavors to meld together, making the dish even more delicious.

Step 4: Serve and Enjoy

• Serve the salad chilled or at room temperature.
• Enjoy as a light meal, a refreshing side dish, or a protein-packed meal prep option.
• For a creative twist, wrap the salad in a whole wheat tortilla or serve it over a bed of greens for added texture.