Bright Chickpea Salad with Feta and Cranberries
A light, Mediterranean-style salad with protein-loaded chickpeas, creamy feta, sweet cranberries, fresh veggies, and a zesty lemon dressing.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Fork
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 2 cups of mixed greens or fresh spinach
- 1 cucumber, cut into chunks
- 1 cup halved cherry tomatoes (optional)
- 1 small red onion, sliced thin
- 1 can of chickpeas (15 oz), rinsed and drained
- 2 tablespoons of chopped parsley (optional)
- 1/2 cup crumbled feta cheese
- 1/2 cup of dried cranberries
- 1/4 cup of good olive oil
- Juice from one lemon
- 1 teaspoon of honey (optional)
- 1 small garlic clove, finely chopped
- Salt
- black pepper
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