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Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

4.6 from 96 reviews

A refreshing and vibrant Feta and Cranberry Chickpea Salad tossed with a zesty lemon vinaigrette, perfect as a light meal or side dish. This salad combines creamy feta, sweet dried cranberries, and protein-rich chickpeas with fresh herbs and a tangy dressing, creating a delightful balance of flavors and textures.

Ingredients

Scale

Salad

  • 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

Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Combine Salad Ingredients: In a large bowl, add the rinsed and drained chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and chopped fresh parsley. Gently mix to distribute all ingredients evenly.
  2. Make the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
  3. Toss Salad with Vinaigrette: Pour the prepared lemon vinaigrette over the chickpea mixture. Toss gently but thoroughly to ensure all ingredients are coated with the dressing.
  4. Let Flavors Meld: Allow the salad to rest for at least 10 minutes before serving. This resting time lets the flavors blend beautifully for a more harmonious taste.

Notes

  • You can customize the seasonings to taste by adjusting salt, pepper, or adding additional herbs like mint or basil.
  • This salad can be served chilled or at room temperature.
  • For added crunch, consider topping with toasted nuts or seeds when serving.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: chickpea salad, feta cheese salad, cranberry salad, lemon vinaigrette, vegetarian salad, healthy salad, Mediterranean salad