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