Ingredients

Salad

  • 1½ cups cooked chickpeas, drained and rinsed
  • ½ cup dried cranberries
  • ½ cup feta cheese, crumbled
  • ¼ small red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 1 tbsp fresh mint, chopped (optional)
  • 1 tbsp pumpkin seeds or sunflower seeds (optional; skip for completely seed-free)

Lemon Vinaigrette

  • 2 tbsp olive oil
  • 1½ tbsp fresh lemon juice
  • 1 tsp honey or maple syrup
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ½ small garlic clove, finely minced

Instructions

  1. Prepare the dressing: Whisk olive oil, lemon juice, honey, Dijon, salt, pepper, and garlic together in a small bowl.
  2. Make the salad: Add chickpeas, cranberries, feta, red onion, and parsley to a bowl.
  3. Dress: Pour the lemon vinaigrette over the salad and gently toss.
  4. Rest: Let it sit for 10–15 minutes so the chickpeas absorb the dressing.
  5. Taste: Add a little more lemon juice, salt, or pepper if needed.
  6. Serve chilled or at room temperature.

For the flavor in your picture

Use extra parsley, a little more feta, and slightly more cranberries. The combination of creamy feta, sweet-tart cranberries, crunchy onion, and lemony chickpeas gives the same overall style.

Storage: Refrigerate in an airtight container for up to 3 days.