Description
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
2 tablespoons basil pesto
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon chopped walnuts (optional for crunch)
Fresh basil leaves for garnish
Directions:
In a large bowl, combine the chickpeas, crumbled feta, and dried cranberries.
In a small bowl, whisk together the basil pesto, olive oil, lemon juice, garlic powder, salt, and black pepper.
Pour the pesto mixture over the chickpeas and gently toss to coat evenly.
If desired, stir in chopped walnuts for extra crunch.
Garnish with fresh basil leaves and serve immediately, or chill for 15 minutes for enhanced flavors.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 250 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for a perfect Chickpea and Feta Salad every time.
- Prepare Ingredients: Thoroughly drain and rinse the chickpeas in a colander. Crumble the feta cheese if not pre-crumbled, and chop the walnuts and fresh basil.
- Combine Base: In your large mixing bowl, add the chickpeas, crumbled feta cheese, and dried cranberries.
- Make the Dressing: In a separate small bowl, add the basil pesto, olive oil, fresh lemon juice, garlic powder, salt, and black pepper. Whisk vigorously until the mixture is smooth and fully emulsified.
- Dress the Salad: Pour the prepared dressing over the chickpea mixture. Using a large spoon or spatula, gently fold the ingredients together until everything is evenly coated. Be careful not to mash the chickpeas.
- Add Final Touches: Fold in the chopped walnuts for crunch. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve or Chill: Transfer to a serving dish, garnish with fresh basil leaves, and serve. For best results, cover and refrigerate for 15 minutes to allow the flavors to meld.
Serving Suggestions
This versatile salad can be enjoyed in several ways. Serve it as a light, protein-packed lunch on a bed of fresh spinach or arugula. It makes an excellent side dish for grilled chicken, fish, or lamb. For a heartier meal, stuff it into a pita pocket or wrap with fresh lettuce. You can also top toasted crusty bread with the salad for a quick and elegant bruschetta.
How-to Summary
In summary, this 10-minute salad involves mixing chickpeas, feta, and cranberries, whisking a simple pesto-lemon dressing, combining them, and adding walnuts and basil for crunch and freshness. No cooking is required.
Frequently Asked Questions
- Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. Add the walnuts and fresh basil garnish just before serving to maintain their texture and color.
- What can I use instead of feta cheese? For a dairy-free or different flavor profile, try cubed avocado, vegan feta, or salty olives like Kalamata.
- How can I make this recipe vegan? Omit the feta cheese or use a plant-based alternative, and ensure your pesto is vegan (many traditional pestos contain Parmesan).
- Are there other nut or fruit substitutions? Absolutely. Almonds or pecans can replace walnuts. Diced apricots or cherries work well instead of cranberries.
- How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. The salad may become more moist as it sits; you can refresh it with a small squeeze of lemon juice before serving.
Common Mistakes to Avoid
- Not Rinsing Chickpeas: Always rinse canned chickpeas to remove the starchy liquid, which can make the salad taste muddy.
- Over-mixing: Stir the salad gently to combine. Aggressive mixing will break down the chickpeas and feta, creating a mushy texture.
- Skipping the Rest Time: While you can serve it immediately, skipping the 15-minute chill time means the flavors won’t have a chance to fully develop and meld together.
- Using Stale Spices: Ensure your garlic powder is fresh. Old spices lose their potency and won’t contribute much flavor.
Conclusion
This Chickpea and Feta Salad is a testament to how simple ingredients can create a truly delicious and satisfying dish. With its perfect balance of creamy, tangy, sweet, and crunchy elements, it’s a reliable recipe for a quick lunch, a impressive side, or a healthy snack. Its flexibility with substitutions also makes it a staple you can adapt to your taste or what you have on hand. Give it a try for a meal that is both effortless and full of flavor.
