🌿 Ingredients
For the Salad:
- 1 can (15 oz / ~425g) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1 small cucumber, diced
- 1/2 small red onion, finely diced
- 1/3 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 small avocado, diced (optional, but adds creaminess)
- 1/4 cup toasted slivered almonds or chopped walnuts (optional, for crunch)
- Salt & pepper, to taste
For the Mint-Citrus Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh orange juice (or lemon juice)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup
- 1 tablespoon finely chopped fresh mint
- 1/2 teaspoon Dijon mustard (optional, for a bit of tang/emulsification)
- Salt & freshly ground black pepper, to taste
🥄 Instructions
1. Prepare the Salad Base:
- In a large mixing bowl, combine the chickpeas, feta cheese, cranberries, cucumber, red onion, parsley, and mint.
- If using, add diced avocado and toasted nuts. Gently toss everything together.
2. Make the Mint-Citrus Vinaigrette:
- In a small bowl or jar, whisk together olive oil, orange juice, lime juice, honey (or maple syrup), chopped mint, Dijon mustard (if using), salt, and pepper.
- Taste and adjust acidity or sweetness as desired.
3. Dress the Salad:
- Pour the vinaigrette over the chickpea mixture.
- Gently toss to coat all ingredients evenly.
4. Let it Marinate (Optional):
- For best flavor, let the salad sit in the fridge for 15–30 minutes before serving. This allows the vinaigrette to infuse the chickpeas and cranberries.
5. Serve:
- Serve chilled or at room temperature. Great on its own, or as a side with grilled chicken, fish, or flatbread.