Zesty Cranberry Walnut Chickpea Salad

DescriptionA bright, refreshing chickpea salad packed with sweet dried cranberries, crunchy toasted walnuts, and a tangy lemon-Dijon dressing. Perfect as a light lunch, side dish, or meal prep option.Ingredients1 can (15 oz) chickpeas, drained, rinsed, and patted dry½ cup dried cranberries½ cup walnuts, chopped and toasted2 tbsp fresh parsley, choppedDressing:2 tbsp olive oil1 tbsp lemon juice½ tsp lemon zest1 tsp honey or maple syrup½ tsp Dijon mustard¼ tsp salt¼ tsp black pepperPinch of garlic powderInstructionsPrepare the dressing:In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey (or maple syrup), Dijon mustard, salt, pepper, and garlic powder until well combined.Assemble the salad:In a large bowl, add chickpeas, dried cranberries, toasted walnuts, and chopped parsley.Combine:Pour the dressing over the salad and toss gently until everything is evenly coated.Chill and serve:Let the salad sit for 15–30 minutes in the refrigerator to allow flavors to meld. Serve chilled or at room temperature.NotesToast walnuts in a dry pan over medium heat for 3–5 minutes until fragrant.Swap parsley for cilantro for a different flavor twist.Add crumbled feta or goat cheese for extra richness (optional).Prep Time10 minutesChill Time15–30 minutesTotal Time25–40 minutesServings2–4 servings