Cranberry Feta Chickpeas (Print Version)
# Ingredients:
→ Salad Components
01 -
1 cucumber, chopped into cubes
02 -
½ red onion, sliced as thin as possible
03 -
1 can (15 oz) chickpeas, rinsed and drained
04 -
½ cup feta cheese, crumbled
05 -
¼ cup cranberries, dried
06 -
2 tbsp parsley, freshly chopped
→ Dressing - Lemon Style
07 -
1 tsp Dijon mustard
08 -
3 tbsp olive oil, extra virgin
09 -
Salt as needed
10 -
1 tbsp lemon juice, freshly squeezed
11 -
Black pepper to your liking
12 -
1 tsp honey (swap with maple syrup if vegan)
# Instructions:
01 -
Mix together the red onion slices, chopped cucumber, dried cranberries, chickpeas, and crumbled feta cheese in a large mixing bowl. Gently stir to combine them all.
02 -
Take a small bowl and stir the olive oil, honey, mustard, lemon juice, salt, and pepper together until smooth and well-blended.
03 -
Pour the dressing all over the salad ingredients. Stir carefully, ensuring everything is evenly coated.
04 -
Sprinkle freshly chopped parsley on top. Serve right away, or chill for half an hour if you like the flavors to develop more.
# Notes:
01 -
Toss in extras like avocado or chopped bell peppers for more taste and texture.
02 -
To make it more filling, mix in some cooked quinoa or couscous.
03 -
Ditch the feta or use vegan substitutes if you're avoiding dairy.