Description
Feta & Cranberry Chickpeas with Lemon Vinaigrette: A zesty, protein-packed dish with vibrant flavors of feta, cranberries, and lemon. Crowd-pleasing and comforting.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked)
- 1 cup feta cheese, crumbled (about 6 oz)
- ⅔ cup dried cranberries (85g)
- ½ medium red onion, finely diced (about ½ cup)
- ⅓ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- ¼ cup extra virgin olive oil (60ml)
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Chickpeas Drain the chickpeas in a colander and rinse them thoroughly under cold water. Allow them to drain completely, gently shaking the colander to remove excess water. Transfer the chickpeas to a large mixing bowl. If you have time, pat them dry with a paper towel for the best texture and dressing adhesion.
- Step 2: Add Mix-Ins Add the crumbled feta cheese, dried cranberries, and finely diced red onion to the bowl with the chickpeas. The cranberries provide sweet-tart pops of flavor that perfectly complement the creamy, tangy feta. Gently fold these ingredients together with a rubber spatula or wooden spoon, being careful not to mash the chickpeas.
- Step 3: Make the Lemon Vinaigrette In a small bowl or mason jar, combine the extra virgin olive oil, fresh lemon juice, honey or maple syrup, minced garlic, Dijon mustard, dried oregano, salt, and freshly ground black pepper. If using a bowl, whisk vigorously until emulsified. If using a jar, secure the lid tightly and shake for about 30 seconds until well combined. Taste and adjust seasonings if necessary—this dressing should be bright and zesty with a hint of sweetness.
- Step 4: Dress the Salad Pour about three-quarters of the lemon vinaigrette over the chickpea mixture. Using your spatula or spoon, gently fold everything together until the ingredients are evenly coated with the dressing. The vinaigrette should lightly coat the chickpeas without pooling at the bottom of the bowl.
- Step 5: Add Fresh Herbs and Final Touches Add the chopped parsley and mint (if using) to the dressed salad, reserving a small amount for garnish. Gently fold again to incorporate the herbs. Taste your Feta & Cranberry Chickpeas with Lemon Vinaigrette and add more dressing if needed. Allow the salad to sit for at least 10 minutes before serving to let the flavors meld. Just before serving, sprinkle with the reserved herbs and a light drizzle of olive oil for an extra touch of freshness and visual appeal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg