Ingredients: 1 can (15 oz) chickpeas, drained and rinsed 1 cup crumbled feta cheese ½ cup dried cranberries 1 small cucumber, diced ½ red onion, finely chopped 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon honey or maple syrup (optional) 1 teaspoon Dijon mustard 2 tablespoons fresh parsley, chopped Salt and pepper to taste Directions:
Prepare the Chickpeas: Prepare the Chickpeas: Drain and rinse the chickpeas under cold water. Set them aside to dry slightly. Make the Lemon Vinaigrette: Whisk the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey (optional), Dijon mustard, salt, and pepper until well combined. Set aside. Assemble the Salad: Combine Ingredients:
In a large mixing bowl, combine the chickpeas, crumbled feta, dried cranberries, diced cucumber, and chopped red onion. Toss with Dressing:
Pour the lemon vinaigrette over the salad and toss everything gently to coat. Garnish and Serve: Garnish:
Garnish with fresh chopped parsley for added flavor and color. Serve & Enjoy:
Serve immediately or refrigerate for 30 minutes to let the flavors marinate together. Nutritional Info (Per Serving – Based on 4 Servings): Calories: ~250 kcal Protein: 9g Carbs: 30g Fat: 12g Fiber: 7g
