Welcome to a burst of flavor with our Feta and Cranberry Chickpea Salad with Lemon Vinaigrette.

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Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

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Welcome to a burst of flavor with our Feta and Cranberry Chickpea Salad with Lemon Vinaigrette.

• Author: Chef Lora

Ingredients

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• 1(15-ounce) can chickpeas, drained and rinsed
• 1/2 cupcrumbled feta cheese
• 1/2 cupdried cranberries
• 1/4 cupchopped red onion
• 1/4 cupchopped fresh parsley
• 1/4 cupchopped celery
• 1/4 cupsunflower seeds

Instructions

1. 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.
2. 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.
3. In a large bowl, mix together the chickpeas, crumbled feta, dried cranberries, red onion, chopped celery, parsley, and sunflower seeds.
4. Drizzle the prepared lemon vinaigrette over the salad mixture. Toss gently yet thoroughly to ensure that all ingredients are well coated with the dressing.
5. 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.

Nutrition

• Calories: 300 kcal
• Protein: 10 g