Description
A refreshing, no-cook salad that combines hearty chickpeas, crumbled feta, and plump cranberries with crisp cucumber, red onion, and fresh greens. Tossed in a bright, homemade lemon vinaigrette, this salad is perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
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For the Salad:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- 2 cups fresh spinach or mixed greens
- (Optional) 1 cup cherry tomatoes, halved
- (Optional) 2 tablespoons chopped fresh parsley
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For the Lemon Vinaigrette:
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon honey (optional, for added sweetness)
- Salt and freshly ground black pepper, to taste
Instructions
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Assemble the Salad:
- In a large mixing bowl, combine the chickpeas, dried cranberries, crumbled feta, sliced red onion, diced cucumber, and fresh greens (and cherry tomatoes if using).
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Prepare the Vinaigrette:
- In a small bowl or jar, whisk together the lemon juice, olive oil, minced garlic, honey (if using), salt, and pepper until well combined.
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Dress the Salad:
- Drizzle the lemon vinaigrette over the salad and toss gently until all ingredients are evenly coated.
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Garnish and Serve:
- Sprinkle chopped fresh parsley over the top (if using) and serve immediately for the best flavor and texture.
Notes
- For a heartier salad, add extra vegetables like bell peppers or avocado.
- Adjust the seasoning to taste; a squeeze of extra lemon juice can brighten the flavors even more.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Light Lunch, Side Dish
- Method: No-cook, Tossed Salad
- Cuisine: Mediterranean