Ingredients

For the Salad

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1½ cups cucumber, chopped
  • ½ cup dried cranberries, preferably unsweetened or reduced-sugar
  • ½ cup crumbled feta cheese
  • ¼ cup red onion, finely chopped
  • ¼ cup walnuts or almonds, roughly chopped
  • 3 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • ½ tsp dried oregano
  • ¼ tsp black pepper

For the Lemon-Herb Dressing

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove, minced
  • 1 tsp Dijon mustard
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • Salt, to taste

👩‍🍳 Instructions

  1. Prepare the chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel to prevent the salad from becoming watery.
  2. Prepare the vegetables: Chop the cucumber and red onion into small, bite-sized pieces.
  3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, oregano, black pepper, and a small pinch of salt.
  4. Combine the salad: Add chickpeas, cucumber, cranberries, red onion, walnuts, dill, and parsley to a large mixing bowl.
  5. Add feta: Gently fold in the crumbled feta cheese.
  6. Dress the salad: Pour the lemon-herb dressing over everything and toss gently until evenly coated.
  7. Rest: Let the salad sit for 10–15 minutes before serving. This allows the chickpeas and vegetables to absorb the dressing.
  8. Taste and adjust: Add more lemon juice, black pepper, or herbs according to your preference.
  9. Serve: Enjoy chilled or at room temperature as a light lunch, side dish, or meal-prep salad.