Cranberry Chickpea Feta (Print Version)
# Ingredients:
→ Salad Fixings
01 -
2 cups of mixed greens or fresh spinach
02 -
1 cucumber, cut into chunks
03 -
1 cup halved cherry tomatoes (optional)
04 -
1 small red onion, sliced thin
05 -
1 can of chickpeas (15 oz), rinsed and drained
06 -
2 tablespoons of chopped parsley (optional)
07 -
1/2 cup crumbled feta cheese
08 -
1/2 cup of dried cranberries
→ Lemon Dressing
09 -
1/4 cup of good olive oil
10 -
Juice from one lemon
11 -
1 teaspoon of honey (optional)
12 -
1 small garlic clove, finely chopped
13 -
Salt and black pepper to taste
# Instructions:
01 -
Grab a big bowl and toss together the chickpeas, cranberries, feta, red onion slices, cucumber, and your greens. Cherry tomatoes too, if you like.
02 -
In a jar or small dish, stir or shake up the lemon juice, olive oil, minced garlic, honey (if using), plus some salt and pepper. Mix till smooth.
03 -
Pour the lemony dressing all over your salad. Give everything a light toss so it’s evenly coated.
04 -
If you added parsley, sprinkle it on top. Serve right away for the freshest taste and texture.
# Notes:
01 -
Throw in extras like avocado or colorful bell peppers to bulk it up.
02 -
A little more lemon juice can make it taste even brighter. Adjust seasoning as you like!
03 -
Enjoy while it’s freshly made. You can keep it in the fridge for up to 2 days max.