Cranberry Chickpeas Salad
This vibrant Cranberry Chickpeas Salad combines sweet-tart cranberries with nutty chickpeas, creating a satisfying and elegant dish perfect for any occasion.
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 3/4 cup dried cranberries
- 1/2 medium red onion, diced
- 2 large celery stalks, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup sliced toasted almonds
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Drain and rinse the chickpeas thoroughly under cold running water. Pat them dry with paper towels.
- Dice the red onion finely and chop the celery into small, uniform pieces.
- Toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
- Whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.
- Add the chickpeas to the dressing first, tossing gently to coat completely. Let them marinate for 5 minutes.
- Fold in the cranberries, diced onion, celery, and fresh parsley. Add the toasted almonds last and mix gently.
Notes
Serve slightly chilled for optimal flavor. Store in an airtight container for up to 5 days.