Description
A refreshing and flavorful salad featuring chickpeas, feta cheese, and dried cranberries, dressed with a tangy apple cider vinaigrette.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Drain and rinse chickpeas thoroughly, then pat dry with paper towels.
- In a large mixing bowl, combine chickpeas, crumbled feta, and dried cranberries.
- Whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a separate small bowl.
- Pour vinaigrette over chickpea mixture and gently toss to coat evenly.
- Sprinkle chopped parsley on top and mix lightly.
- Refrigerate for 15-20 minutes to allow flavors to meld together.
- Serve chilled or at room temperature as a salad or side dish.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg