Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe

Introduction

This Feta & Cranberry Chickpeas salad is a refreshing and vibrant dish that combines creamy cheese, sweet dried cranberries, and a zesty lemon vinaigrette. It’s perfect for a light lunch or a flavorful side that comes together in minutes.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• ½ cup feta cheese, crumbled
• ⅓ cup dried cranberries
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Step 1: In a large bowl, combine the drained chickpeas, crumbled feta, dried cranberries, finely chopped red onion, and chopped fresh parsley. Gently toss to mix all ingredients evenly.
2. Step 2: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until the vinaigrette is smooth and well combined.
3. Step 3: Pour the lemon vinaigrette over the chickpea mixture and toss well to coat everything thoroughly. Chill the salad for 15 to 20 minutes before serving to let the flavors meld.

Tips & Variations

• For added crunch, sprinkle toasted walnuts or almonds on top before serving.
• Swap the dried cranberries with dried cherries or raisins for a different fruity touch.
• Use fresh herbs like mint or basil instead of parsley for a new flavor profile.
• For a vegan version, replace feta cheese with crumbled tofu or a plant-based cheese alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the lemon vinaigrette separate if possible and dress the salad just before serving to maintain freshness. If already mixed, give the salad a gentle toss before enjoying, and bring it to room temperature or chill again as preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned chickpeas?

Yes, you can use dried chickpeas, but make sure to soak and cook them until tender before using. This adds extra time but provides a fresher texture.

What can I use instead of feta cheese?

If you don’t have feta, goat cheese or ricotta salata work well as substitutes. For a dairy-free option, try marinated tofu or a vegan cheese alternative.

Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe

Print Recipe

★★★★★

4.8 from 63 reviews

This refreshing Feta & Cranberry Chickpeas salad combines the creaminess of feta cheese with the sweet tartness of dried cranberries, enhanced by a zesty lemon vinaigrette. Easy to prepare and packed with vibrant flavors, this dish is perfect as a light lunch, side, or snack.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 1 (15 oz) can chickpeas, drained and rinsed
• ½ cup feta cheese, crumbled
• ⅓ cup dried cranberries
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped

For the Lemon Vinaigrette:

• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Prepare the Salad: In a large bowl, add the drained chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh chopped parsley. Gently toss the ingredients together to evenly combine all flavors and textures.
2. Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Continue mixing until the dressing is smooth and well emulsified.
3. Combine and Chill: Pour the prepared lemon vinaigrette over the salad mixture. Toss thoroughly to ensure every chickpea and ingredient is evenly coated with the dressing. Cover and chill for 15 to 20 minutes before serving to allow the flavors to meld beautifully.

Notes

• Use maple syrup instead of honey for a vegan option.
• Chilling the salad allows the flavors to blend and develop better taste.
• For extra crunch, add toasted nuts like almonds or walnuts.
• This salad can be served as a side dish or a light vegetarian main course.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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