Feta & Cranberry Chickpea Salad with Mint-Citrus Vinaigrette

Ingredients:

For the Salad:

1 (15 oz) can chickpeas, drained and rinsed

1/2 cup crumbled feta cheese

1/3 cup dried cranberries

1/4 cup red onion, finely diced

1/2 cup cucumber, diced

1/4 cup fresh mint leaves, chopped

1/4 cup fresh parsley, chopped

2 cups baby spinach or arugula (optional)

For the Mint-Citrus Vinaigrette:

3 tablespoons olive oil

Juice of 1 orange

Juice of 1/2 lemon

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions:

In a large bowl, combine chickpeas, feta, cranberries, red onion, cucumber, mint, and parsley. Add baby greens if using.

In a small jar or bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, mint, salt, and pepper until emulsified.

Pour the vinaigrette over the salad and toss gently to combine.

Chill for 15–20 minutes before serving for best flavor. Serve cold or at room temperature.

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Kcal: 320 per serving
Servings: 4