Begin by rinsing and draining a can of chickpeas. In a large mixing bowl, add the chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and freshly chopped parsley. Gently toss these ingredients together until they are well combined.

In a separate bowl or jar, combine extra virgin olive oil, fresh lemon juice, Dijon mustard, and your choice of honey or maple syrup. Mince a clove of garlic and add it to the mixture along with a sprinkle of salt and black pepper. Whisk vigorously or shake the jar until the dressing is emulsified.

Pour the lemon vinaigrette over the prepared chickpea salad. Using a large spoon, gently toss the salad ingredients to ensure every morsel is coated in the zesty dressing.

Cover the salad with plastic wrap or transfer it to an airtight container. Place the salad in the refrigerator and allow it to chill for 15 to 20 minutes.

Once chilled, give the salad a final toss to redistribute the dressing. Serve it in bowls or alongside grilled meats, or incorporate it into pita wraps.