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Feta Cranberry Chickpeas with Lemon Vinaigrette

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  • Author: lina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Tossing
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Feta Cranberry Chickpeas with Lemon Vinaigrette is a vibrant and refreshing salad that combines protein-rich chickpeas, tangy feta, sweet cranberries, and a bright lemon vinaigrette. Quick to prepare, healthy, and bursting with flavor, this salad is perfect for a light lunch or as a side dish to any meal.


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


Instructions

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

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

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

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

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


Notes

Add toasted nuts (like almonds or walnuts) for extra crunch.

Throw in some greens such as spinach, arugula, or kale for added nutrition and vibrancy.

Swap dried cranberries for dried apricots or raisins for a different flavor.

For a more savory twist, add chopped olives or sun-dried tomatoes.