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 vibrant, refreshing dish perfect for a quick lunch or light dinner. The combination of creamy feta, sweet dried cranberries, and tangy lemon dressing creates a delightful balance of flavors that’s both nutritious and satisfying.

A close-up view of a chickpea salad in a white bowl on a white marbled texture surface. The dish has multiple layers: the base layer is round, smooth, light beige chickpeas; mixed with bright green, diced cucumber pieces adding a fresh touch; scattered dark red dried cranberries that create contrast; small chunks of white feta cheese, crumbly in texture, spread evenly; finely chopped red onion pieces with a vivid purple color; and sprigs of fresh green dill sprinkled over the top. The salad is lightly seasoned with black pepper, visible as small black specks throughout. 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 rinsed and drained 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 lemon vinaigrette over the chickpea mixture and toss gently to coat all 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.
Substitute fresh herbs like mint or basil for parsley to change the flavor profile.
Use maple syrup instead of honey for a vegan option.
Add chopped cucumber or bell pepper for additional freshness and texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the feta may soften the chickpeas over time. For best texture, stir gently before serving. Serve cold or at room temperature.

How to Serve

A close-up view of a white bowl filled with a colorful chickpea salad. The salad has three main layers visible: the base layer is light beige chickpeas, mixed evenly throughout the dish. The second layer includes bright red dried cranberries, small light green cucumber cubes, and finely chopped purple onions scattered around. The top layer has white crumbled cheese and fresh green dill sprinkled generously. The salad is lightly dressed, with visible black pepper flakes. 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 dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before using them in the salad. This will ensure they are tender and easy to digest.

How long can I keep the salad before serving?

It’s best to allow the salad to sit for at least 10 minutes so the flavors can meld. However, you can prepare it a few hours ahead and refrigerate it to enhance the taste even more.