Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette
Introduction
Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette is a delightful and nutritious dish that combines the creaminess of feta cheese with the sweetness of cranberries. This refreshing salad is not only simple to make but also packed with flavor and protein. It is perfect for a light lunch, a side dish, or even a satisfying dinner when served over greens.
Why Make This Recipe
This recipe is great for several reasons. First, it is quick to prepare, taking only a few minutes to whip up. Second, it is healthy and filled with nutrients from chickpeas, vegetables, and herbs. The addition of dried cranberries adds a touch of sweetness, while the zesty lemon vinaigrette brings everything together with a bright and tangy flavor. Whether you’re looking to impress guests or enjoy a healthy meal, this dish fits the bill!
How to Make Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/3 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped cucumber
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint (optional)
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Directions:
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a larger bowl, combine chickpeas, feta, cranberries, cucumber, red onion, parsley, and mint if using.
- Pour vinaigrette over the chickpea mixture and toss gently to combine.
- Chill for 15 minutes before serving to allow flavors to meld.
- Enjoy as a light lunch, side dish, or served over greens.
How to Serve Feta & Cranberry Chickpeas
You can serve this dish on its own as a salad or over a bed of greens like spinach or mixed lettuce for a more filling meal. It also pairs well with grilled chicken or fish if you’re looking for something heartier. It’s a colorful plate that is sure to brighten up any table!
How to Store Feta & Cranberry Chickpeas
To store leftovers, keep them in an airtight container in the refrigerator. They will last for about 3 days. The flavors will continue to develop as they sit, but be aware that the cucumbers may release some water over time.
Tips to Make Feta & Cranberry Chickpeas
- For extra crunch, consider adding some chopped bell peppers or diced celery.
- If you want a bit of heat, a pinch of red pepper flakes can add a nice kick.
- Make it vegan by omitting the feta or using vegan cheese.
Variation
You can customize this recipe by adding other ingredients. Try incorporating sliced olives, diced avocado, or roasted bell peppers for a different twist. You can also swap out the dried cranberries for dried cherries or raisins based on your taste preferences.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it in the refrigerator until you’re ready to serve it.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
3. What type of chickpeas should I use?
You can use canned chickpeas for convenience, but you can also cook dried chickpeas if you prefer. Just be sure to soak and cook them beforehand.
