Name: Feta & Cranberry Chickpea Salad with Lemon Vinaigrette Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; ½ cup feta cheese, crumbled; ⅓ cup dried cranberries; ¼ cup red onion, finely chopped; ¼ cup fresh parsley, chopped; ¼ cup extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 clove garlic, minced; ½ tsp salt; ¼ tsp black pepper

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Introduction

This Feta & Cranberry Chickpeas salad is a vibrant and refreshing dish that’s perfect for a quick lunch or a light dinner. Combining creamy feta, sweet cranberries, and a zesty lemon vinaigrette, it offers a delightful balance of flavors and textures.

A white bowl filled with a salad made of several layers: the bottom layer is light beige chickpeas, mixed with dark red kidney beans and dark green chopped parsley leaves. On top of this is a sprinkling of small white crumbled cheese pieces. The bowl is placed on a white marbled surface, and a lemon is blurred in the background. The textures are fresh and slightly wet, showing the salad’s moist ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can chickpeas, drained and rinsed
½ cup feta cheese, crumbled
⅓ cup dried cranberries
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: In a large bowl, combine the drained chickpeas, crumbled feta, dried cranberries, finely chopped red onion, and fresh parsley. Gently toss to evenly mix all ingredients.
Step 2: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until the vinaigrette is smooth and well emulsified.
Step 3: Pour the lemon vinaigrette over the chickpea salad mixture. Toss well to coat every chickpea. Chill the salad in the refrigerator for 15 to 20 minutes to let the flavors meld before serving.

Tips & Variations

For added crunch, sprinkle toasted pine nuts or walnuts on top just before serving.
Swap dried cranberries with dried cherries or raisins for a different fruity flavor.
Use fresh lemon zest in the vinaigrette for extra citrus aroma.
To make it vegan, replace feta cheese with vegan cheese or omit it entirely.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. Before serving, give it a quick toss and add a splash of fresh lemon juice if needed. This salad is best enjoyed chilled and does not freeze well.

How to Serve

A white bowl filled with a colorful chickpea salad sits on a white marbled surface. The salad has three main layers: the bottom layer is golden chickpeas, the middle layer has dark purple pomegranate seeds mixed with chopped green parsley, and the top layer is sprinkled with small white crumbles of cheese. The bowl has a subtle texture, and the photo is well-lit, showing the freshness and brightness of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and firm, so they might change the texture and flavor balance. Dried cranberries add sweetness and chewiness that complement the salad well. However, if using fresh, consider lightly cooking them to soften their tartness.

Is this salad suitable for meal prep?

Yes, this salad holds up well for meal prep. Keep it refrigerated and toss before serving. To keep the feta from becoming soggy, you can add it just before eating if preparing in advance.