Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

Introduction

This Feta and Cranberry Chickpea Salad with Lemon Vinaigrette is a bright and satisfying dish that combines creamy, tangy, and sweet flavors in every bite. It’s perfect as a light lunch or a colorful side for dinner, offering both nutrition and a refreshing taste.

Ingredients

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1/2 cup of crumbled feta cheese
• 1/3 cup of dried cranberries
• 1/4 cup of finely chopped red onion
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of toasted almonds or walnuts (optional)
• 3 tablespoons of olive oil
• 2 tablespoons of fresh lemon juice
• 1 teaspoon of honey or maple syrup
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly. In a large bowl, combine the chickpeas with crumbled feta cheese and dried cranberries.
2. Step 2: Add the finely chopped red onion and fresh parsley to the bowl. If using, stir in the toasted almonds or walnuts for extra crunch.
3. Step 3: In a small bowl, whisk together olive oil, fresh lemon juice, honey or maple syrup, and Dijon mustard to create the lemon vinaigrette.
4. Step 4: Season the vinaigrette with garlic powder, salt, and black pepper. Whisk until the dressing is smooth and well emulsified.
5. Step 5: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Taste and adjust the seasoning if desired.
6. Step 6: Serve the salad immediately or chill it in the refrigerator to let flavors meld. Enjoy fresh!

Tips & Variations

• Use toasted nuts such as almonds or walnuts for added texture and flavor.
• Substitute dried cranberries with dried cherries or raisins for a different twist.
• For a vegan version, replace feta with a plant-based cheese alternative.
• Adding a pinch of chili flakes can introduce a subtle heat to the salad.
• Fresh lemon juice is preferred for a bright, vibrant vinaigrette but bottled lemon juice can be used in a pinch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if you plan to store it for longer and toss before serving to maintain freshness. Leftovers can be served chilled or brought to room temperature. Avoid freezing to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of chickpeas?

Yes, white beans or black beans can be substituted, though chickpeas offer the best texture and flavor balance for this salad.

How long should the salad marinate for best flavor?

Chilling the salad for at least 30 minutes helps the flavors meld, but it can be enjoyed immediately if you prefer a fresher crunch.

Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

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★★★★★

4.8 from 115 reviews

A vibrant and refreshing Feta and Cranberry Chickpea Salad featuring creamy feta, sweet dried cranberries, and a zesty lemon vinaigrette. Perfect as a light meal or a flavorful side, this salad combines protein-packed chickpeas with crunchy nuts and fresh herbs for a satisfying bite.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons toasted almonds or walnuts (optional)

Lemon Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the chickpeas and combine salad ingredients: Drain and rinse the chickpeas thoroughly to remove excess liquid. In a large bowl, combine the chickpeas with the crumbled feta cheese and dried cranberries, ensuring the cheese coats the chickpeas evenly and the cranberries add a sweet contrast.
2. Add fresh vegetables and nuts: Finely chop the red onion and fresh parsley and add them to the bowl. For added texture and flavor, mix in toasted almonds or walnuts if using, which complement the salad’s creaminess and sweetness.
3. Make the lemon vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Whisk until the vinaigrette emulsifies into a smooth, slightly thick dressing with balanced acidity and sweetness.
4. Toss the salad with dressing: Pour the prepared lemon vinaigrette over the chickpea mixture. Gently toss the salad so that all ingredients are evenly coated with the dressing, enhancing the flavor and texture.
5. Season and serve: Taste the salad and adjust seasoning if needed, adding a little more salt or lemon juice to brighten the flavors. Serve the salad immediately for maximum freshness, or chill it in the refrigerator before serving to meld the flavors further.

Notes

• If preferred, use maple syrup instead of honey to keep the salad vegan-friendly.
• To toast nuts, lightly dry roast them in a skillet over medium heat until fragrant, about 3-4 minutes.
• For added texture and protein, you can include chopped cucumber or cherry tomatoes.
• This salad keeps well in the refrigerator for up to 2 days but is best served fresh to maintain the crunch of nuts and freshness of herbs.
• Feel free to substitute parsley with cilantro or basil based on your taste preferences.

Keywords: Feta chickpea salad, cranberry salad, lemon vinaigrette salad, Mediterranean chickpea salad, vegetarian salad, healthy lunch recipe