Feta and Cranberry Chickpeas with Lemon Vinaigrette Recipe
A vibrant and refreshing Feta and Cranberry Chickpeas salad featuring a zesty lemon vinaigrette. This quick and easy dish combines creamy feta, sweet dried cranberries, crunchy cucumbers, and tangy red onions tossed with chickpeas for a nutritious and flavorful Mediterranean-inspired salad, perfect as a side or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- 1 small cucumber, diced
- ¼ red onion, thinly sliced
- 2 tbsp chopped fresh parsley
- Optional: ¼ cup toasted pecans or almonds
Lemon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and chopped parsley. Gently toss to mix all ingredients evenly.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is well emulsified and smooth.
- Combine Salad and Dressing: Pour the prepared vinaigrette over the chickpea salad mixture. Toss gently but thoroughly until all the ingredients are evenly coated with the dressing.
- Add Crunch (Optional): If desired, sprinkle toasted pecans or almonds over the salad for added texture and flavor. Toss lightly to incorporate the nuts.
- Serve or Chill: Serve the salad immediately for a fresh taste or chill it in the refrigerator for about 20 minutes to allow the flavors to meld together beautifully before serving.
Notes
- For added protein and texture, consider adding grilled chicken or tofu.
- Use fresh lemon juice for the best flavor in the vinaigrette.
- To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: Feta chickpea salad, cranberry chickpeas, lemon vinaigrette salad, Mediterranean chickpea dish, vegetarian salad, easy healthy salad