Feta & Cranberry Chickpeas with Lemon Vinaigrette is a refreshing, protein-rich salad that combines creamy chickpeas, tangy feta cheese, tart cranberries, and a zesty homemade lemon vinaigrette. It’s a dish that’s both light and satisfying, making it perfect for lunches, side dishes, or even a quick vegetarian dinner.
This salad celebrates contrasting flavors and textures: the creaminess of chickpeas, the sweetness of cranberries, the salty bite of feta, and the brightness of lemon dressing. It’s simple to prepare, ready in under 20 minutes, and ideal for meal prep or holiday spreads.
Ingredients
For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup dried cranberries (or fresh cranberries if preferred)
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons red onion, finely minced (optional)
For the Lemon Vinaigrette:
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Preparation
Step 1: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
Step 2: Assemble the Salad
- In a large bowl, combine chickpeas, cranberries, feta, parsley, and red onion.
Step 3: Toss with Dressing
- Pour lemon vinaigrette over the salad. Toss gently to coat all ingredients evenly.
Step 4: Chill and Serve
- Cover and refrigerate for 15–20 minutes to let flavors meld.
- Serve chilled or at room temperature.
Variations
- Greek Style: Add cucumbers, cherry tomatoes, and olives for a Mediterranean twist.
- Nutty Crunch: Stir in toasted walnuts, almonds, or sunflower seeds.
- Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette.
- Vegan Version: Use dairy-free feta or omit cheese altogether.
Cooking Notes
- Rinse canned chickpeas well to remove excess sodium.
- Fresh cranberries give a tart bite, while dried ones add sweetness.
- Salad can be made up to 2 days in advance,just add feta before serving.
Serving Suggestions
- As a healthy side dish for grilled chicken, salmon, or lamb.
- Serve at potlucks, picnics, or holiday gatherings.
- Enjoy as a light vegetarian main with pita bread or over greens.
- Perfect for meal prep lunches.
Tips
- Taste dressing before tossing, adjust lemon juice or honey to your liking.
- Use high-quality olive oil for the best flavor.
- For extra freshness, add a handful of baby spinach or arugula.
- Double the recipe for parties or large family dinners.
Timing
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information (per serving, 6 servings)
- Calories: 260
- Protein: 9g
- Sodium: 380mg
FAQs
Q1: Can I use canned cranberry sauce instead of dried cranberries?
- Not recommended. Stick with dried or fresh cranberries for best texture.
Q2: Can I store leftovers?
- Yes, refrigerate in an airtight container for up to 3 days.
Q3: Can I use lime instead of lemon?
- Yes, lime juice works but gives a different flavor profile.
Q4: Can I add grains to make it more filling?
- Yes, quinoa, farro, or couscous make great additions.
Q5: Is this salad gluten-free?
- Yes, it’s naturally gluten-free.
Conclusion
Feta & Cranberry Chickpeas with Lemon Vinaigrette is a vibrant, nutrient-packed salad that’s as simple to make as it is delicious. With creamy chickpeas, tart cranberries, salty feta, and a zesty lemon dressing, it’s a versatile dish that fits into holiday spreads, meal prep plans, or everyday lunches. Fresh, wholesome, and full of flavor, this salad will quickly become a go-to favorite.