Quick way to grow 7-day Feta & Cranberry Chickpea Salad with Lemon Vinaigrette
This vibrant Feta & Cranberry Chickpea Salad with Lemon Vinaigrette is a quick and healthy meal prep option. It's packed with protein and fiber, making it perfect for a satisfying lunch or light dinner throughout the week.
Equipment
- large bowl
- small bowl
- whisk
Ingredients
Salad
- 2 cans canned chickpeas rinsed and drained
- 1/2 cup feta cheese crumbled
- 1/4 cup dried cranberries
- 1/4 cup red onion finely diced
- 1/2 cup cucumber diced
- 1/4 cup fresh parsley chopped
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Preparation
- In a large bowl, combine the rinsed and drained chickpeas, crumbled feta, dried cranberries, diced red onion, diced cucumber, and chopped fresh parsley.
- In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and black pepper until well combined.
Assembly
- Pour the lemon vinaigrette over the chickpea mixture.
- Toss gently to ensure all ingredients are evenly coated with the dressing.
Storage
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be stored in an airtight container in the refrigerator for up to 5-7 days.
Notes
For added crunch, you can toast some chopped walnuts or pecans and add them to the salad. This salad is also great served in pita bread or lettuce wraps.