Feta & Cranberry Chickpea Salad with Lemon Vinaigrette

Ingredients:

For the salad:

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup crumbled feta cheese

1/3 cup dried cranberries

1/4 cup chopped red onion (optional, for bite)

1/4 cup chopped fresh parsley

1/2 cup chopped cucumber (optional, for crunch)

1/4 cup chopped walnuts or almonds (optional, for texture)

For the lemon vinaigrette:

3 tbsp olive oil

1–2 tbsp fresh lemon juice (to taste)

1 tsp lemon zest

1 tsp Dijon mustard

1/2 tsp maple syrup or honey (to balance the lemon)

Salt and pepper to taste

Instructions:

Make the vinaigrette:

In a small bowl or jar, whisk together the olive oil, lemon juice, zest, mustard, and sweetener until well combined.

Season with salt and pepper to taste.

Assemble the salad:

In a large bowl, combine chickpeas, feta, cranberries, red onion, parsley, cucumber, and nuts (if using).

Drizzle with the lemon vinaigrette and toss gently to combine.

Chill or serve immediately:

You can serve it right away or refrigerate for 30 minutes to let the flavors meld.

Tips:

Add quinoa or arugula to make it a more substantial meal.

Substitute goat cheese if you’re not into feta.

Try adding a pinch of cumin or sumac to the vinaigrette for a twist.