Description
1 can (15 oz) chickpeas, drained and rinsed
½ cup feta cheese, crumbled
¼ cup dried cranberries
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create the lemon vinaigrette.
In a large bowl, toss the chickpeas with the feta cheese and dried cranberries.
Drizzle the lemon vinaigrette over the chickpea mixture and toss to combine.
Garnish with freshly chopped parsley and serve.
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 250 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect chickpea salad every time.
- Prepare the Dressing: In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of honey or maple syrup, and 1 teaspoon of Dijon mustard. Whisk vigorously until the mixture is smooth and emulsified. Season with a pinch of salt and black pepper to taste.
- Combine Main Ingredients: In a large mixing bowl, add the drained and rinsed chickpeas. To this, add ½ cup of crumbled feta cheese and ¼ cup of dried cranberries.
- Toss with Dressing: Pour the prepared lemon vinaigrette over the chickpea mixture. Using a large spoon or spatula, gently toss everything together until the chickpeas, feta, and cranberries are evenly coated with the dressing.
- Garnish and Serve: Transfer the salad to a serving bowl. Finish by sprinkling freshly chopped parsley over the top for a burst of color and fresh flavor.
Serving Suggestions
This versatile salad can be enjoyed in several ways. Serve it immediately as a light, refreshing side dish for grilled chicken or fish. For a heartier meal, spoon it over a bed of fresh spinach or mixed greens. It also makes an excellent, protein-packed filling for whole-wheat pita pockets or wraps. For a make-ahead lunch, store it in an airtight container in the refrigerator.
How-to Summary
This 10-minute, no-cook salad involves making a simple lemon-honey vinaigrette and tossing it with chickpeas, feta cheese, and dried cranberries. Finish with a garnish of fresh parsley for a quick, nutritious, and flavorful dish.
Frequently Asked Questions
Can I use canned chickpeas directly without rinsing?
It is highly recommended to rinse and drain canned chickpeas. This removes excess sodium and the starchy liquid from the can, resulting in a cleaner taste and better texture.
What can I substitute for feta cheese?
For a dairy-free version, try cubed avocado or a vegan feta alternative. Goat cheese or queso fresco also work well for a different flavor profile.
How long will this salad keep in the fridge?
Stored in an airtight container, the salad will keep well for up to 2-3 days. The flavors often meld and improve after a few hours.
Can I add other ingredients?
Absolutely! This salad is very adaptable. Consider adding diced cucumber, red onion, chopped walnuts for crunch, or fresh herbs like mint or dill.
Is there a substitute for dried cranberries?
Yes, you can use other dried fruits like chopped apricots, raisins, or cherries. For a less sweet option, try sun-dried tomatoes.
Common Mistakes to Avoid
- Not Rinsing the Chickpeas: Skipping this step can leave a metallic, salty taste and a slimy texture.
- Over-mixing: Toss the salad gently to prevent the feta cheese from becoming too mushy and breaking down completely.
- Using Bottled Lemon Juice: Fresh lemon juice is crucial for the bright, vibrant flavor of the vinaigrette. Bottled juice can taste flat and artificial.
- Skipping the Emulsification: Whisk the dressing ingredients thoroughly until combined. A separated, oily dressing won’t coat the ingredients evenly.
Conclusion
This Chickpea, Feta, and Cranberry Salad is a testament to how simple ingredients can create an extraordinary dish. With its perfect balance of creamy, tangy, and sweet flavors, along with a satisfying texture, it’s a reliable recipe for a quick lunch, a potluck contribution, or a healthy side. Its simplicity and flexibility make it a staple worth adding to your weekly rotation.
