Feta & Cranberry Chickpeas with Lemon Vinaigrette
This Feta & Cranberry Chickpea Salad is a wonderfully vibrant and flavorful dish that brings together the best of Mediterranean-inspired ingredients. It’s light yet satisfying, making it the perfect choice for a refreshing side dish, a quick lunch, or even as part of a larger meal prep plan. The star of this salad is the chickpeas—protein-packed and rich in fiber, they provide a hearty base for the other ingredients.
The creamy crumbled feta cheese adds a tangy richness that pairs beautifully with the sweet and tart dried cranberries, which offer a delightful contrast in flavor. To brighten up the salad, finely chopped red onions bring a sharp, crisp bite, while fresh parsley adds a pop of color and a fragrant, herbaceous note.
All of these ingredients are tossed together in a simple, yet zesty lemon vinaigrette that ties the salad together with its tangy and slightly sweet undertones. The vinaigrette’s bright lemon flavor and hint of honey perfectly balance the richness of the feta and the sweetness of the cranberries, while a touch of Dijon mustard and garlic adds depth and complexity to the dressing.
Whether served as a light lunch on its own or as a colorful side at a dinner gathering, this salad is sure to impress. It’s also a great option for meal prepping, as the flavors only improve after sitting for a little while, allowing the ingredients to marinate and meld together. So, if you’re looking for a healthy, quick, and incredibly flavorful dish, this Feta & Cranberry Chickpea Salad is an easy, delicious choice that’s bound to become a favorite!
Ingredients:
For the Salad:
1 (15 oz) can chickpeas, drained & 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 tablespoons fresh lemon juice.
1 teaspoon Dijon mustard.
1 teaspoon honey or maple syrup.
1 clove garlic, minced.
½ teaspoon salt.
¼ teaspoon black pepper.
Instructions:
Step 1
Drain and rinse the chickpeas, then pat them dry.
Step 2
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.
Step 3
In a large bowl, combine chickpeas, feta cheese, cranberries, red onion, and parsley.
Step 4
Drizzle the vinaigrette over the salad and toss to combine.
Step 5
Let the salad sit for 15–20 minutes before serving. Enjoy chilled or at room temperature.
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