Cranberry Chickpeas Lemon Feta (Print Version)

# Ingredients:

→ Salad Fixings

01 - 1 cucumber, chopped into small pieces
02 - ½ cup feta, crumbled
03 - 1 can (15 oz) chickpeas, rinsed and drained
04 - 2 tbsp parsley, finely minced
05 - ½ red onion, sliced thin
06 - ¼ cup dried cranberries

→ Citrus Dressing

07 - 1 tbsp fresh lemon juice
08 - 3 tbsp good-quality olive oil
09 - 1 tsp honey (use maple syrup for vegan option)
10 - 1 tsp Dijon mustard
11 - A pinch of salt
12 - A sprinkle of black pepper

# Instructions:

01 - Gently toss the chickpeas, feta, cranberries, cucumber, and red onion together in a big bowl.
02 - Mix the olive oil, lemon juice, mustard, honey, salt, and pepper in a small bowl until smooth.
03 - Drizzle the citrus dressing on the salad, ensuring everything gets coated evenly.
04 - Sprinkle chopped parsley on top. Enjoy ASAP or refrigerate for half an hour so the flavors mix nicely.

# Notes:

01 - Feel free to toss in extras like diced avocado or bell peppers for more crunch.
02 - To make it more filling, you can mix in cooked quinoa or couscous.
03 - Switch out the feta for a non-dairy alternative or skip it completely if avoiding dairy.

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