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1. Prepare the Chickpeas
- Drain and rinse the chickpeas thoroughly under cold water.
- Pat them dry with a paper towel to remove excess moisture.
2. Make the Lemon Vinaigrette
- In a small bowl, whisk together:
 Olive oil
 Fresh lemon juice
 Dijon mustard
 Honey (or maple syrup)
 Minced garlic, salt, and black pepper
- Whisk until well combined, then set aside.
3. Assemble the Salad
- In a large mixing bowl, combine:
 Chickpeas
 Crumbled feta cheese
 Dried cranberries
 Finely chopped red onion
 Fresh parsley
- Drizzle the lemon vinaigrette over the salad and toss until well coated.
4. Â Let It Marinate & Serve
- For best flavor, let the salad sit for 15–20 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature for a refreshing bite!
