Name: Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) chickpeas, rinsed and drained; 1 cup crumbled feta cheese; 1/2 cup dried cranberries; 1/4 cup chopped red onion; 1/4 cup chopped fresh parsley; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon honey; 1/2 teaspoon Dijon mustard; Salt and black pepper to taste

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Introduction

This Feta and Cranberry Chickpea Salad with Lemon Vinaigrette is a bright and flavorful dish that combines creamy feta, sweet cranberries, and hearty chickpeas. It’s quick to prepare and perfect as a light lunch or a vibrant side for dinner.

A close-up view of a chickpea salad in a white bowl filled with several layers. The base layer is light beige chickpeas, mixed with bright green diced cucumber pieces spread evenly throughout. Scattered on top are deep red dried cranberries, small white chunks of feta cheese, and finely chopped purple-red onion bits. The salad is garnished with flecks of dark green fresh dill and small specks of black pepper, creating a colorful, textured, and fresh look. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (15 oz each) chickpeas, rinsed and drained
1 cup crumbled feta cheese
1/2 cup dried cranberries
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper to taste

Instructions

Step 1: In a large bowl, combine the chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley.
Step 2: In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until the vinaigrette is well combined.
Step 3: Pour the vinaigrette over the chickpea mixture and toss gently to coat all the ingredients evenly.
Step 4: Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, add toasted walnuts or sliced almonds.
Swap dried cranberries with dried cherries or golden raisins for a different sweetness.
Use fresh lemon zest in the vinaigrette to brighten the flavor even more.
Add a pinch of smoked paprika for a subtle smoky twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as it sits, but the salad is best enjoyed within the first day for freshness. When ready to eat, you can serve it cold or bring it to room temperature. Give it a gentle toss before serving to redistribute the dressing.

How to Serve

A close-up view of a white bowl filled with a colorful chickpea salad, showing roughly three layers mixed together: creamy light beige chickpeas, deep red dried cranberries, and small chunks of light green cucumber. Scattered throughout are white crumbles of feta cheese and small pieces of purple-red onion. Finely chopped green herbs are sprinkled across the top and mixed in, adding fresh green flecks. The salad is lightly coated with an oily dressing with visible black pepper seasoning. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that are not rinsed?

It’s best to rinse canned chickpeas to remove excess salt and the canning liquid, which can affect the flavor and texture of the salad.

Is this salad suitable for meal prep?

Yes, this salad holds up well in the fridge and makes a great meal prep option for lunches or quick dinners throughout the week.