Description
This vibrant and refreshing Feta & Cranberry Chickpeas salad combines the creamy tang of feta cheese, the sweet chewiness of dried cranberries, and the bright zest of a lemon vinaigrette. Ready in just 10 minutes, it’s a perfect healthy side or light meal bursting with Mediterranean flavors and wholesome ingredients.
Ingredients
Scale
Chickpea Salad
- 1 (15 oz) can chickpeas, drained & rinsed
- ½ cup feta cheese, crumbled
- â…“ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the drained chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley until well combined.
- Prepare Lemon Vinaigrette: In a small bowl or jar, whisk the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper until the mixture emulsifies into a smooth vinaigrette.
- Toss Chickpeas with Vinaigrette: Pour the prepared vinaigrette over the chickpea mixture and toss thoroughly to ensure every ingredient is evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate for 15–20 minutes to allow the flavors to meld and deepen before serving.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- Adjust salt and lemon juice to taste for personalized seasoning.
- Add toasted nuts like walnuts or almonds for extra crunch and nutrition.
