Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
