Description
This Chickpea Cranberry Salad is a refreshing, protein-packed vegetarian salad made with chickpeas, dried cranberries, celery, red onion, and a lemon-Dijon dressing. It’s quick, healthy, perfect for meal prep, and can be served as a main or side dish. Great for lunch bowls or wraps, and easily customizable with vegan or gluten-free options.
Ingredients
1 can chickpeas, drained and rinsed
1/2 cup dried cranberries
2 stalks celery, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon maple syrup
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
1. Drain and rinse the chickpeas thoroughly.
2. Dice the celery and red onion into small pieces and finely chop the parsley.
3. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, maple syrup, salt, and black pepper to make the dressing.
4. Combine chickpeas, cranberries, celery, red onion, and parsley in a large bowl.
5. Pour the dressing over the salad and toss gently to coat everything evenly.
6. Let it chill in the fridge for at least 10 minutes before serving to enhance the flavor.
Notes
This salad tastes better after resting a few hours in the fridge.
You can mash half the chickpeas for a creamier texture if preferred.
Add sunflower seeds, feta, or avocado for extra flavor twists.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 8g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg