This Feta and Cranberry Chickpeas with Lemon Vinaigrette is a vibrant salad that perfectly balances sweet, savory, and tangy flavors in every bite. It features protein-packed chickpeas tossed with creamy feta and chewy dried cranberries, all brought together by a zesty homemade dressing.
With its beautiful colors and refreshing taste, this dish works equally well as a healthy lunch, a quick side dish, or a flavorful filling for wraps.
Recipe Details
- Flavor Profile: The salad offers a delightful contrast between the salty feta, sweet dried cranberries, and the sharp, citrusy zip of the lemon vinaigrette.
- Texture: You get a satisfying mix of soft chickpeas, creamy cheese, crisp red onions, and the optional crunch of toasted nuts.
- Time: 10 minutes prep, plus 10 minutes resting time.
- Difficulty: Very Easy. It requires no cooking, just chopping and whisking.
What You’ll Need
To make this recipe, you will need a large mixing bowl to combine the salad base and a small jar or bowl to whisk the dressing. The ingredients are simple pantry and fridge staples: canned chickpeas serve as the hearty base, while fresh parsley, lemon juice, and red onion provide freshness. The dressing is a classic vinaigrette made with olive oil, honey (or maple syrup), and spices.
Ingredient Notes
- Chickpeas – Use canned chickpeas for convenience. Be sure to drain and rinse them well to remove excess sodium and the starchiness from the canning liquid.
- Feta Cheese – Crumbled feta adds a salty, tangy creaminess that coats the beans. Buying a block and crumbling it yourself often yields the best texture.
- Dried Cranberries – These provide a burst of sweetness that balances the acidity of the lemon and the saltiness of the feta.
- Red Onion – Finely chopped red onion adds a savory bite and a pop of purple color.
- Lemon Juice – Fresh lemon juice is essential for the vinaigrette to give it a bright, lively flavor.
- Honey or Maple Syrup – A touch of liquid sweetener helps emulsify the dressing and mellows the tartness of the lemon and mustard.
- Dijon Mustard – adds depth and helps hold the oil and vinegar together.
Add-ins and Substitutions
- Nuts – The recipe lists toasted almonds or walnuts as optional, but pecans or sunflower seeds also add a fantastic crunch.
- Herbs – If you don’t have fresh parsley, fresh mint or chopped cilantro can offer a different but delicious flavor profile.
- Greens – You can easily turn this into a larger meal by tossing the chickpea mixture with fresh baby spinach or arugula.
How to Make Feta and Cranberry Chickpeas with Lemon Vinaigrette
- Prepare the Salad Base: In a large mixing bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, chopped fresh parsley, and toasted nuts (if you are using them).
- Make the Vinaigrette: In a separate small bowl or a jar with a lid, whisk together the olive oil, fresh lemon juice, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper. Whisk until the mixture is well combined and emulsified.
- Combine and Toss: Pour the prepared lemon vinaigrette over the chickpea mixture in the large bowl. Toss everything gently until the ingredients are well coated in the dressing.
- Let it Rest: Allow the salad to sit for at least 10 minutes. This step is crucial to let the flavors meld together and allows the chickpeas to absorb the vinaigrette.
- Serve: Serve chilled or at room temperature. It is delicious as a light meal, a side dish, or tucked inside a wrap!
Pro Tip: Don’t skip the resting time! Chickpeas have a thick skin, and letting them sit in the dressing for 10 minutes allows the garlic, lemon, and salt to marinate the beans, significantly improving the overall flavor.
Recipe Tips
- Rinse the Chickpeas: Thoroughly rinsing the chickpeas helps remove the “tinny” taste from the can and improves the texture of the salad.
- Chop Onions Finely: Because raw red onion can be potent, make sure to chop it very finely so it distributes evenly and doesn’t overpower a single bite.
- Toast the Nuts: If using the optional almonds or walnuts, toast them in a dry pan for a few minutes before adding. This releases their natural oils and makes them much crunchier.
FAQs
- How long does this keep? This salad stores beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors often get even better the next day.
- Is this vegan? The base recipe contains feta and honey. To make it vegan, swap the honey for maple syrup and use a dairy-free feta alternative or simply omit the cheese.
- Can I use cooked dried chickpeas? Absolutely. If you prefer cooking your own chickpeas from scratch, you will need about 1.5 cups of cooked beans to replace the 15 oz can.
Serving Suggestions
- Wraps: Spoon this mixture into a tortilla with some lettuce for a quick and easy vegetarian lunch.
- Side Dish: It pairs wonderfully with grilled chicken, salmon, or roasted vegetables.
- Green Salad: Scoop this over a bed of mixed greens for a more substantial salad.
Make This Recipe in Advance
- Prep: You can chop the vegetables and whisk the dressing up to a day in advance. Store them separately in the fridge.
- Marinating: Since this salad is sturdy, you can fully assemble it the night before. The chickpeas will marinate in the dressing, making it a perfect meal-prep lunch option.
Feta and Cranberry Chickpea Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Feta and Cranberry Chickpea Salad with Lemon Vinaigrette is a vibrant dish that perfectly balances sweet, savory, and tangy flavors in every bite. Featuring protein-packed chickpeas tossed with creamy feta and chewy dried cranberries, it is brought together by a zesty homemade dressing. Whether served as a healthy lunch, a quick side dish, or a flavorful filling for wraps, this no-cook recipe is as beautiful as it is delicious.
Ingredients
For the Salad
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/3 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons toasted almonds or walnuts (optional)
For the Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Prepare the Salad Base
In a large mixing bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, chopped fresh parsley, and toasted nuts (if using).
Make the Vinaigrette
In a separate small bowl or a jar with a tight-fitting lid, whisk together the olive oil, fresh lemon juice, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper. Whisk (or shake) until the mixture is fully emulsified and creamy.
Combine and Toss
Pour the prepared lemon vinaigrette over the chickpea mixture in the large bowl. Toss gently using a spoon or spatula until all ingredients are evenly coated in the dressing.
Let it Rest
Allow the salad to sit at room temperature for at least 10 minutes before serving. This step is crucial, as it allows the chickpeas to marinate and absorb the flavors of the garlic and lemon.
Serve
Serve chilled or at room temperature. It works perfectly on its own, over greens, or tucked inside a wrap.
Notes
Taming the Onion: If raw red onion tastes too sharp for your liking, soak the chopped onions in a bowl of ice water for 10 minutes, then drain and pat dry before adding to the salad. This removes the harsh “bite” while keeping the crunch.
Meal Prep Friendly: This salad is sturdy and actually tastes better the next day after the flavors have melded. It can be stored in an airtight container in the refrigerator for up to 4 days.
Vegan Option: To make this recipe vegan, simply substitute the honey for maple syrup and use a dairy-free feta alternative (or omit the cheese entirely).
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 303
- Sugar: 8g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Keywords: chickpea salad recipe, feta cranberry salad, healthy lunch ideas, vegetarian meal prep, lemon vinaigrette dressing, no cook dinner, gluten free side dish
