Feta Cranberry Chickpeas Lemon (Print Version)

# Ingredients:

→ Salad Ingredients

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - ½ cup crumbled feta cheese
03 - ¼ cup dried cranberries
04 - 1 cucumber, diced
05 - ½ red onion, thinly sliced
06 - 2 tbsp fresh parsley, chopped

→ Lemon Vinaigrette

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp freshly squeezed lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey (or maple syrup for vegan option)
11 - Salt, to taste
12 - Black pepper, to taste

# Instructions:

01 - In a large bowl, combine the chickpeas, feta cheese, dried cranberries, diced cucumber, and sliced red onion. Toss gently to mix.
02 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
03 - Pour the lemon vinaigrette over the salad mixture and toss to coat evenly.
04 - Garnish with fresh parsley. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.

# Notes:

01 - You can add extra veggies like bell peppers or avocado for added flavor and texture.
02 - For a heartier version, add quinoa or couscous to make it a full meal.
03 - For a dairy-free version, replace the feta with vegan cheese or omit it entirely.

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