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Cranberry Chickpea Salad

Cranberry Chickpea Salad
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The Cranberry Chickpea Salad is a vibrant and nutritious dish combining the tart sweetness of dried cranberries with the hearty protein of chickpeas. This quick and easy salad is perfect for a wholesome lunch, a colorful side dish, or a creative filling for wraps and sandwiches. With fresh ingredients, a simple lemon-olive oil dressing, and versatile variations, it offers a delightful harmony of flavors and textures that’s both visually appealing and healthful.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1/2 cup dried cranberries
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cucumber, diced
  • 1/4 cup fresh parsley, finely chopped

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Your Chickpeas: If using canned chickpeas, drain and rinse them thoroughly to reduce excess sodium and improve freshness. If cooking from dried chickpeas, soak them overnight and boil until tender. Allow the chickpeas to cool for the best salad texture.
  2. Chop the Fresh Ingredients: Dice or slice the cucumber and red onion into bite-sized pieces. Finely chop the fresh parsley to infuse the salad with a bright, herbal aroma. Ensure the vegetables are cut uniformly for balanced bites.
  3. Mix the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper. This simple dressing blends the salad flavors without overpowering the natural ingredients.
  4. Combine and Toss: In a large bowl, gently mix the chickpeas, dried cranberries, red onion, cucumber, and parsley. Pour the dressing over the salad and toss until evenly coated. Taste and adjust seasoning as needed.
  5. Let It Rest: For optimal flavor, chill the salad in the refrigerator for at least 30 minutes to allow the ingredients to meld perfectly before serving.

Notes

  • Use freshly squeezed lemon juice for a brighter, cleaner citrus flavor.
  • Soak sliced red onions in cold water for 10 minutes if you prefer a milder onion taste.
  • Pat chickpeas and cucumbers dry to prevent a watery salad.
  • Serve the salad chilled to maintain crispness and enhance flavor melding.
  • If adding nuts, toast them separately just before serving to preserve crunch and aroma.

Nutrition

Keywords: cranberry chickpea salad, vegan salad, gluten free salad, healthy salad, quick salad, protein salad, plant-based

Find it online: https://gourmetglazing.com/cranberry-chickpea-salad/