Feta and Cranberry Chickpeas with Lemon Vinaigrette
Introduction
Feta and Cranberry Chickpeas with Lemon Vinaigrette is a flavorful and nutritious dish that combines the goodness of chickpeas, tangy feta cheese, and sweet cranberries. This delightful combination makes it a perfect choice for a light lunch or as a side dish for dinner.
Why Make This Recipe
This recipe is easy to make and packed with protein, fiber, and vitamins. It is not only delicious but also vibrant and colorful, making your plate appealing. The lemon vinaigrette adds a fresh zing that brings all the ingredients together, creating a satisfying meal that everyone will enjoy.
How to Make Feta and Cranberry Chickpeas with Lemon Vinaigrette
Making Feta and Cranberry Chickpeas with Lemon Vinaigrette is simple. Just follow the steps below to whip up this tasty dish.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted sunflower seeds or chopped walnuts (optional)
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Directions:
- In a large bowl, combine chickpeas, feta, cranberries, red onion, parsley, and sunflower seeds or walnuts if using.
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until emulsified.
- Pour the vinaigrette over the chickpea mixture and toss gently to coat.
- Let sit for 10–15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature as a side dish or light lunch.
How to Serve Feta and Cranberry Chickpeas
Serve this dish as a refreshing side with grilled chicken or fish. It also works well as a light lunch by itself or wrapped in pita bread. Garnish with extra parsley for a fresh touch.
How to Store Feta and Cranberry Chickpeas
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to develop, making it even tastier the next day. Consume within 3-4 days for the best quality.
Tips to Make Feta and Cranberry Chickpeas
- Use canned chickpeas for quick preparation or cook your own for a fresher taste.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Adjust the amount of lemon juice and mustard in the vinaigrette according to your taste preference.
Variation
You can substitute feta cheese with goat cheese for a different flavor. You can also add avocado for creaminess or replace sunflower seeds with pumpkin seeds for a nut-free option.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare this dish a few hours in advance and keep it in the fridge until you’re ready to serve. The flavors will blend nicely while it sits.
2. Is this recipe vegan-friendly?
You can make it vegan by omitting the feta cheese or using a plant-based feta alternative.
3. How can I add more protein to this dish?
Consider adding grilled chicken, shrimp, or quinoa to boost the protein content.
Enjoy your delicious Feta and Cranberry Chickpeas with Lemon Vinaigrette! This simple yet satisfying dish is sure to become a favorite.
