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. 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!
