Feta Cranberry Chickpeas with Lemon Vinaigrette

This Feta Cranberry Chickpeas with Lemon Vinaigrette is a bright and tangy salad that combines protein-packed chickpeas, sweet-tart cranberries, creamy feta, and a zesty lemon vinaigrette. It’s a perfect dish for a light lunch or a vibrant side that will complement any meal. Quick to make and bursting with flavor, this salad is both healthy and refreshing.

Why You’ll Love This Recipe

I love this salad because it's light, colorful, and full of bold, refreshing flavors. The chickpeas provide a nice dose of protein and fiber, while the dried cranberries add just the right amount of sweetness. The creamy feta brings richness and tang, and the lemon vinaigrette ties it all together with its bright and zesty flavors. It’s an easy and satisfying dish that’s great on its own for a quick lunch or as a side to any main course. Plus, it’s naturally vegetarian, gluten-free, and super quick to prepare!

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed

• ½ cup dried cranberries

• 1 cup crumbled feta cheese

• ¼ cup thinly sliced red onion

• ¼ cup chopped fresh parsley

Lemon Vinaigrette:

• Juice of 1 large lemon (about 3 tablespoons)

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and freshly ground pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the chickpeas, dried cranberries, crumbled feta, sliced red onion, and chopped parsley.

2. In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth and emulsified.

3. Pour the lemon vinaigrette over the chickpea mixture and gently toss to coat all the ingredients evenly.

4. Taste the salad and adjust the seasoning if needed—add more lemon juice for brightness or extra salt and pepper to enhance the flavors.

5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together.

Servings and Timing

This recipe makes about 4 servings, and with a prep time of just 10 minutes, it's incredibly quick to make—no cooking involved!

Variations

• For added crunch, I sometimes toss in some toasted nuts, like almonds or walnuts, which also complement the flavors beautifully.

• If I want to add some greens, I’ll throw in a handful of spinach, arugula, or baby kale to make it even more vibrant and nutrient-packed.

• If I prefer a sweeter note, I can swap out the dried cranberries for dried apricots or raisins.

• For a more savory flavor, I sometimes add a handful of chopped olives or sun-dried tomatoes to the mix.

Storage/Reheating

• This salad keeps well in the refrigerator for up to 2 days in an airtight container. The flavors continue to meld, so it’s a great make-ahead dish.

• However, if storing leftovers, I recommend keeping the lemon vinaigrette separate to prevent the chickpeas from getting too soft.

• This salad is best served chilled or at room temperature, and it doesn’t require reheating.

FAQs

Can I make this salad ahead of time?

Yes! This salad is great for meal prep. I can assemble the chickpea mixture and store it in the fridge, then add the vinaigrette just before serving to keep the salad fresh.

Can I use fresh cranberries instead of dried ones?

While dried cranberries offer a sweet-tart burst of flavor, fresh cranberries can be used. If I go with fresh cranberries, I might want to cook them briefly or sweeten them with a little extra honey or sugar to balance their tartness.

Is this salad suitable for a gluten-free diet?

Yes, this salad is naturally gluten-free, making it a great option for those following a gluten-free diet.

Can I use a different type of cheese?

Yes! If I prefer a different cheese, I can swap out feta for goat cheese, ricotta salata, or even parmesan for a similar tangy flavor.

How can I adjust the sweetness of the salad?

If I like a sweeter salad, I can add more honey or maple syrup to the vinaigrette. On the other hand, if I prefer it less sweet, I can reduce the amount of honey and rely more on the natural tartness of the cranberries.

Conclusion

This Feta Cranberry Chickpeas with Lemon Vinaigrette is a simple yet satisfying salad bursting with fresh, vibrant flavors. It's an easy dish that I can prepare in minutes, and it’s both nutritious and delicious. The creamy feta, sweet cranberries, and tangy lemon vinaigrette come together in a way that makes each bite feel refreshing and light. Whether enjoyed as a main or side, it’s the perfect addition to any meal, and I’m sure it will become a go-to recipe for quick, healthy lunches. Enjoy!