Ingredients
For the Salad:
1 can chickpeas (garbanzo beans), drained and rinsed
Crumbled feta cheese (use as much as you like)
Dried cranberries (to taste)
Red onion, finely chopped (to taste)
Fresh parsley, chopped (to taste)
For the Lemon Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large mixing bowl, combine the chickpeas, feta, cranberries, red onion, and parsley. Adjust the amounts according to your preference.
In a separate bowl or a jar, whisk (or shake) together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper until well blended.
Drizzle the vinaigrette over the salad and toss until evenly coated.
Serve right away, or chill in the refrigerator before serving. (Just try not to eat it all straight from the bowl!)
Enjoy this fresh, tangy, and protein-packed chickpea salad!