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- 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 1 cup feta cheese, crumbled - 1/2 cup dried cranberries - 1/4 cup red onion, finely diced - 1/4 cup fresh parsley, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - Salt and pepper to taste The ingredients for Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette are simple yet flavorful. Each one plays a role in creating a fresh taste. Chickpeas are the base. They give protein and fiber. Feta cheese adds creaminess and tang. Dried cranberries bring a sweet bite. The red onion provides crunch and sharpness. Fresh parsley gives a pop of color and freshness. Extra virgin olive oil is vital for a smooth vinaigrette. It enhances flavor and richness. Lemon juice adds zest and brightness. Dijon mustard helps emulsify the dressing. Garlic powder gives a hint of warm flavor. Finally, salt and pepper balance all the tastes. This dish is not only tasty but also nutritious. Each serving has about 200 calories. Here’s a breakdown of the macronutrients: - Protein: 8g - Carbohydrates: 24g - Fat: 10g Chickpeas are high in protein and fiber. They help keep you full. Feta cheese gives calcium and flavor. Dried cranberries offer antioxidants. Fresh parsley is rich in vitamins. Olive oil provides healthy fats. This recipe is a balanced choice for a meal or snack. For the full recipe, check out the details above. To start, you will mix the base ingredients. In a large bowl, add the chickpeas, crumbled feta, dried cranberries, red onion, and parsley. Use your hands or a large spoon to gently toss everything together. This helps to combine all the flavors and textures. Next, let’s create the lemon vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and garlic powder. Add a pinch of salt and black pepper. Keep whisking until the vinaigrette is smooth and well-mixed. This dressing adds a zesty kick to your salad. Now, it’s time to drizzle the vinaigrette over the chickpea mixture. Pour it slowly over the salad. This allows for even distribution of the dressing. Then, gently toss everything together again. Make sure each chickpea and mix-in gets coated well with the dressing. This step is crucial for the best flavor. You can serve this salad chilled or at room temperature. Letting it rest for 10 to 15 minutes at room temperature helps the flavors blend. For an attractive finish, garnish with extra parsley on top before serving. This simple touch makes the dish pop visually and adds freshness. For the full recipe, check out the detailed instructions above. Enjoy your Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette! To enhance the taste of your feta and cranberry chickpeas, start by adjusting the salt and pepper. I recommend tasting as you go. A little salt can make the flavors pop. If it’s too salty, add a splash of lemon juice. For the dressing, a well-balanced mix is key. Use fresh lemon juice for brightness. The Dijon mustard adds a nice tang. Whisk until smooth. If it feels too thick, add a bit more olive oil or lemon juice. One common mistake is over-mixing the salad. Gently toss the ingredients to keep the feta intact. If you mix too hard, you risk breaking the cheese and losing texture. Another error is using too much or too little dressing. Start with half of what you think you need. Toss the salad, then taste it. You can always add more dressing, but you can't take it away. For sides, consider serving this salad with pita chips or crusty bread. They add a nice crunch. If you want to make it a main dish, add grilled chicken or chickpea patties. This adds protein and makes it heartier. For the full recipe, check back to the main section. Enjoy your cooking! {{image_4}} You can easily make this dish your own. Swap feta cheese for vegan cheese to suit a plant-based diet. Try different nuts, like walnuts or almonds, for added crunch. If you want more protein, consider adding grilled chicken or cubed tofu. Both options blend well and keep the meal filling. Change your salad based on the season. In summer, add fresh tomatoes and crunchy cucumbers for a bright touch. These ingredients enhance flavor and color, making your dish pop. For winter, think warm and hearty. Roasted veggies like squash or carrots can bring comfort and warmth to this salad. While the zesty lemon vinaigrette shines, you can explore other dressings too. A balsamic vinaigrette offers a sweet and tangy twist. You might also enjoy a tahini dressing for a creamy option. Each variation can change the whole vibe of the dish, so feel free to experiment. For the complete experience, check out the Full Recipe. To keep your feta and cranberry chickpeas fresh, store them in a sealed container. I recommend glass or BPA-free plastic containers. Make sure to refrigerate them right after serving. This helps prevent spoilage. Always cool the salad to room temperature before sealing it. This keeps moisture out and maintains flavor. In the fridge, this salad lasts about three to five days. Look for signs that the salad has gone bad. If it smells off or looks slimy, it's time to toss it. Also, if the feta changes color, do not eat it. Freshness matters for taste and safety. You can serve this salad cold or at room temperature. If you prefer it warm, gently heat the chickpeas in a pan on low heat. Do not overcook, as this can make the feta melt and change the texture. Enjoy it as a light lunch or a side dish for dinner. For best results, serve it cold on hot days. Yes, you can prepare this salad in advance. I recommend making it up to 24 hours ahead. Store the salad in the fridge, covered. This allows the flavors to blend well. Just remember to add any fresh herbs right before serving for the best taste. Yes, this salad is gluten-free. The main ingredients, chickpeas and feta cheese, do not contain gluten. Always check labels on packaged items to ensure they are certified gluten-free. This way, you can enjoy the salad safely. To make this salad vegan, replace feta cheese with a plant-based cheese. You can also try using tofu or avocado for creaminess. Use maple syrup instead of honey for sweetness in the vinaigrette. These swaps keep the dish tasty and plant-based. Chickpeas are packed with nutrition. They are high in protein and fiber. This helps keep you full longer. They also contain essential vitamins and minerals, like iron and magnesium. Eating chickpeas can support heart health and aid digestion. You get great flavor and health benefits in this salad. Enjoy the Full Recipe to make it yourself! This blog post covered a tasty chickpea salad, from ingredients to serving tips. We discussed how to mix flavors and create a delightful lemon vinaigrette. Also, I shared variations, storage tips, and answers to common questions. Overall, this salad is healthy and easy to make. You can customize it and prepare it ahead of time. Enjoy this dish as a side or a main course. Explore your options, and make it your own.

Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette

Savor the vibrant flavors of Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette! This quick and satisfying salad combines chickpeas, creamy feta, tart cranberries, and a refreshing vinaigrette, perfect for any meal. In just 25 minutes, you can create a nutritious dish that's full of color and taste. Click through to explore this delicious recipe and elevate your salad game today!
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Ingredients
  

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 cup feta cheese, crumbled into bite-sized pieces

1/2 cup dried cranberries, roughly chopped if large

1/4 cup red onion, finely diced

1/4 cup fresh parsley, finely chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Instructions
 

In a large mixing bowl, add the rinsed chickpeas, crumbled feta cheese, chopped dried cranberries, finely diced red onion, and chopped parsley. Gently toss the mixture with your hands or a large spoon to combine all the ingredients evenly.

    In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, garlic powder, and a pinch of salt and black pepper. Continue whisking until the vinaigrette is well-emulsified and smooth.

      Drizzle the zesty lemon vinaigrette over the chickpea mixture, then gently toss everything together again. Ensure that all chickpeas and mix-ins are well-coated with the dressing and evenly distributed throughout the salad.

        Allow the salad to rest for about 10 to 15 minutes at room temperature. This resting time will enable the flavors to blend and intensify.

          Serve the salad either chilled or at room temperature, and for an attractive finish, garnish with additional parsley on top before serving.

            Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4