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In a large bowl, combine the chickpeas, dried cranberries, crumbled feta cheese, and sliced red onion.
Make the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth and well combined.
Toss and Serve:
Drizzle the lemon vinaigrette over the chickpea mixture and toss gently to coat. Garnish with fresh parsley if desired.
Chill and Serve:
You can serve immediately or chill for 15-20 minutes to allow the flavors to meld.
Serving and Storage Tips:
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