Lemon Feta Chickpea Salad
A healthy vegetarian salad with an easy homemade dressing, it doesn’t get any better than Lemon Feta Chickpea Salad!
Super easy to throw this together with zero cooking!
You can serve this meal for two right away, or meal prep with the dressing on the side.
How to make Lemon Feta Chickpea Salad
First let’s make the lemon vinaigrette in a small mason jar.
Simply add 2 1/2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and a tablespoon each of honey and Dijon mustard.
Season with kosher salt and pepper, put the lid on, and shake.
Next chop one heart of romaine lettuce and a bunch of cilantro.
Put in a large bowl and add some raw pumpkin seeds.
Other nuts like pecans or walnuts would be great also.
A can a drained chickpeas, crumbled feta, and dried cranberries join the party as well.
I also seasoned mine with just a little more kosher salt and pepper.
Add the lemon dressing if serving right away.
Or put the dressing in cups with lids on the side if meal prepping.
Toss with tongs until combined and divide between two bowls or plates.
Lemon Feta Chickepea Salad is packed full of nutrients and vitamins for a bright, fresh, feel-good meal 🙂
Honestly, I know you eat salads with a fork… but mine was easier scooping it all up with a spoon.
Call me a rule breaker if you want, it was just easier to shovel it in even faster 😉
If you like Lemon Feta Chickpea Salad, you might also like these meatless meals…
Spinach Feta Lemon Orzo
Mediterranean Quinoa Glow Bowls
Blueberry Cottage Cheese Bites
Tomato Burrata Panzanella Salad
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Lemon Feta Chickpea Salad
Lemon Feta Chickpea Salad recipe has a honey lemon vinaigrette tossed with cilantro, pumpkin seeds, cranberries, chickpeas, and feta cheese!
Ingredients
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- kosher salt, pepper
- 1 heart of romaine lettuce chopped
- 1 bunch cilantro chopped
- 1 (15-ounce) can chickpeas drained and rinsed
- 1/2 cup feta cheese crumbles
- 1/3 cup dried cranberries
- 1/4 cup raw pumpkin seeds
Instructions
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Put the olive oil, lemon juice, honey, Dijon mustard, kosher salt, and pepper in a mason jar. Put the lid on and shake.
-
Put the lettuce, cilantro, chickpeas, feta, cranberries, and pumpkin seeds in a large bowl with a little more kosher salt and pepper.
-
Add dressing and toss until combined. Divide between two plates or bowls and serve. I found it easier to eat this with a spoon.
Note: If meal prepping, toss with dressing right before serving.
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