Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

Instructions

1. Prep the ingredients

• Drain and rinse the chickpeas. Pat them dry with paper towels if possible.

• Chop the red onion finely and chop the parsley.

• If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant. Let them cool.

2. Assemble the salad

• In a large bowl, combine the chickpeas, crumbled feta, dried cranberries, red onion, parsley, and toasted nuts (if using).

3. Make the lemon vinaigrette

• In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey (or maple syrup), Dijon mustard, garlic powder (or minced garlic), salt, and pepper until emulsified and smooth.

4. Dress the salad

• Pour the vinaigrette over the salad mixture. Toss gently but thoroughly to coat everything evenly.

5. Let it rest

• Allow the salad to sit for at least 10 minutes before serving. This lets the flavors meld together.

6. Serve

• Serve chilled or at room temperature. It’s great on its own, as a side, or even in wraps or pita pockets.