Feta & Cranberry Chickpeas Recipe
A refreshing and vibrant salad featuring protein-rich chickpeas, tangy feta cheese, and sweet dried cranberries, all tossed in a zesty lemon vinaigrette. Perfect for a light lunch or a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook, Tossed
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 1 (15 oz) can chickpeas, drained and 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 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Salad: In a large bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and chopped fresh parsley. Gently toss the ingredients to ensure they are evenly mixed without breaking the chickpeas.
- Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Continue mixing until the vinaigrette is smooth and well emulsified, ensuring all flavors are blended.
- Combine and Chill: Pour the prepared lemon vinaigrette over the salad mixture. Toss everything well so that every chickpea and ingredient is coated with the dressing. Cover and chill the salad for 15 to 20 minutes before serving to allow the flavors to meld and enhance.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
- If you prefer a sweeter dressing, adjust the honey or maple syrup to taste.
- Chilling the salad helps integrate the flavors, but you can serve it immediately if short on time.
- Add toasted nuts such as almonds or walnuts for extra crunch and texture.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: feta salad, cranberry chickpeas, Mediterranean salad, lemon vinaigrette, healthy chickpea salad, vegetarian salad
Find it online: https://platedandproud.com/feta-and-cranberry-chickpeas-recipe/
