Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and patted dry
  • 0.5 cup dried cranberries
  • 0.5 cup walnuts, roughly chopped
  • 3 stalks celery, diced
  • 3 stalks green onions, thinly sliced
  • 0.25 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions:

  1. Rinse the chickpeas thoroughly in a colander and pat them dry with a clean kitchen towel to ensure the dressing adheres properly.
  2. Finely dice the celery and thinly slice the green onions (both white and green parts).
  3. In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup, salt, and pepper until fully emulsified.
  4. In a large mixing bowl, combine the dried cranberries with the prepared dressing. Let sit for 5-10 minutes to allow the cranberries to plump.
  5. Add the chickpeas, celery, green onions, and chopped walnuts to the bowl. Toss thoroughly to coat everything in the vinaigrette.
  6. Gently fold in the crumbled feta cheese and chopped fresh parsley just before serving to maintain texture and color.
  7. Let it sit for 10 minutes at room temperature before serving to allow the cranberries to hydrate.