Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
½ cup ricotta cheese
¼ cup dried cranberries
½ cup fresh spinach, chopped
¼ cup red onion, finely sliced
¼ cup toasted walnuts, chopped
¼ teaspoon salt
¼ teaspoon black pepper
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
In a large bowl, combine the chickpeas, ricotta, cranberries, spinach, red onion, and toasted walnuts.
Drizzle the lemon vinaigrette over the mixture and toss gently to combine.
Serve immediately or refrigerate for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 320 kcal per serving
Servings: 4
