Ingredients:
1 can chickpeas, drained and rinsed
⅓ cup dried cranberries (optional: lightly plumped with water)
¼ cup finely chopped red onion
¼ cup chopped fresh parsley
½ cup crumbled feta cheese
Optional garnish: pine nuts or other chopped nuts
For the Dressing:
¼ cup high-quality olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (maple syrup can be substituted, though honey is preferred)
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
Instructions:
If using, place the dried cranberries in a small bowl and sprinkle with a little water to plump them. Let sit for a few minutes, then drain.
In a large bowl, combine the chickpeas, cranberries, red onion, and parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth.
Drizzle the dressing over the chickpea mixture and gently toss to coat.
Fold in the crumbled feta just until combined.
For the best flavor, refrigerate the salad for at least 15–20 minutes before serving—it’s even better the next day.
If desired, add pine nuts or your favorite chopped nuts for extra crunch.
Serve as a side dish, over leafy greens, alongside a sandwich, or paired with grilled chicken. Enjoy!