Refreshing Cranberry Chickpea Salad
Chickpeas and greens tossed with sweet-tart cranberries, crisp bell pepper, red onion, and a honey-cider dressing. Bright, protein-packed, and ready in about ten minutes.
Prep Time 10 minutes mins
Course Salad
Cuisine Mediterranean
- 1 can chickpeas, drained and rinsed 15 oz
- 1 cup fresh spinach or mixed greens, chopped
- 1/2 cup dried cranberries
- 1/2 bell pepper, diced any color
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled optional
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey or maple syrup
- Salt and pepper, to taste
In a large bowl, combine the drained chickpeas, chopped greens, cranberries, diced bell pepper, and red onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat everything evenly.
If using, sprinkle the crumbled feta over the top and give it another light toss.
Enjoy immediately, or let it sit 15-20 minutes to allow the flavors to meld.