Description
This Chickpea Cranberry Salad is a colorful, creamy, and sweet-tangy dish that’s both refreshing and satisfying. Packed with chickpeas, grapes, apples, cranberries, and feta, it’s dressed in a simple yogurt-honey-Dijon blend. Perfect for meal prep, potlucks, or a light lunch, this vegetarian salad gets better as it chills.
Ingredients
2 cups canned chickpeas, rinsed and drained
1 cup red grapes, halved
1 medium green apple, diced
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1/3 cup Greek yogurt or mayonnaise (or a mix of both)
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel.
2. Slice the grapes in half, dice the green apple, and chop the parsley finely.
3. In a small bowl, whisk together the Greek yogurt (or mayo), Dijon mustard, honey, garlic powder, salt, and pepper. Adjust the taste as needed.
4. In a large mixing bowl, combine the chickpeas, grapes, apple, cranberries, feta, and parsley.
5. Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
6. Cover and chill in the refrigerator for at least 30 minutes before serving to enhance flavor.
Notes
For extra creaminess, try a 50/50 mix of mayo and Greek yogurt.
Patting the chickpeas dry is essential to keep the dressing from thinning out.
For meal prep, store in individual containers to grab-and-go during the week.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 12g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: chickpea salad, cranberry salad, vegetarian, potluck, cold lunch