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PdfIngredients:
2 cans (15 oz each) chickpeas, drained and rinsed
½ cup crumbled feta
⅓ cup dried cranberries
⅓ cup toasted sliced almonds
½ cup pomegranate arils
2 tablespoons fresh parsley, chopped
1 teaspoon orange zest
Lemon-Orange Vinaigrette:
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon honey
½ teaspoon Dijon mustard
Salt & pepper to taste
Directions:
In a large bowl, combine chickpeas, crumbled feta, dried cranberries, toasted almonds, pomegranate arils, parsley, and orange zest.
In a separate small bowl, whisk together olive oil, lemon juice, orange juice, honey, Dijon, salt, and pepper until smooth and emulsified.
Pour the golden citrus vinaigrette over the salad ingredients and gently toss to coat.
Allow the salad to rest for 10 minutes to absorb the flavors.
Transfer to a long white platter, garnish with extra parsley and a pinch of zest, and serve chilled or at room temperature.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 290 kcal | Servings: 6 servings