Chickpea, Feta, & Cranberry Salad

A simple sweet-and-savory salad that comes together in minutes and works great for lunch meal prep, a light dinner, or an easy side dish.

INGREDIENTS

Salad

• 1 (15 oz) can chickpeas, drained and rinsed

• ½ cup crumbled feta cheese

• ½ cup dried cranberries

• ½ cup chopped onion

Dressing

• Juice of ½ lemon

• 2–3 tbsp olive oil

• 1 tsp Dijon mustard

• 1–2 tsp honey

Optional Add-In: Cooked chicken for extra protein

INSTRUCTIONS

1. In a medium bowl, combine the chickpeas, feta, dried cranberries, and chopped onion.

2. In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, and honey until smooth.

3. Pour the dressing over the salad and toss until everything is well coated.

4. Serve immediately or chill for 30 minutes for even more flavor.

TIPS

• Add cooked chicken to turn this into a quick, high-protein lunch.

• Great served over greens or tucked into a wrap.

• Keeps well in the fridge for 2–3 days, making it perfect for meal prep.