Feta & Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

Introduction

This Feta & Cranberry Chickpea Salad with Lemon Vinaigrette is a vibrant, flavorful dish that combines creamy, tangy, and sweet elements in every bite. It’s a fresh, nutritious salad perfect for a light lunch or a colorful side at dinner.

Ingredients

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1/2 cup of crumbled feta cheese
• 1/3 cup of dried cranberries
• 1/4 cup of finely chopped red onion
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of toasted almonds or walnuts (optional)
• 3 tablespoons of olive oil
• 2 tablespoons of fresh lemon juice
• 1 teaspoon of honey or maple syrup
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly to remove any canned liquid. In a large bowl, combine the chickpeas with the crumbled feta cheese and dried cranberries.
2. Step 2: Add the finely chopped red onion and chopped fresh parsley to the bowl. If using, mix in the toasted almonds or walnuts for extra crunch.
3. Step 3: In a small bowl, whisk together olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth and emulsified.
4. Step 4: Pour the lemon vinaigrette over the salad mixture. Toss gently to coat all ingredients evenly. Taste and adjust seasoning as needed.
5. Step 5: Serve the salad immediately for the best flavor, or chill in the refrigerator for a refreshing option.

Tips & Variations

• Use fresh lemon juice for the vinaigrette to achieve the brightest flavor.
• Swap dried cranberries for chopped dried cherries or raisins for a different sweet note.
• For added protein, toss in grilled chicken or cooked quinoa.
• Toasting the nuts yourself enhances their flavor and adds a lovely crunch.
• Adjust the sweetness in the dressing by varying the amount of honey or maple syrup to suit your taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, consider storing the vinaigrette separately and tossing just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and firm, so they may alter the salad’s flavor and texture. Dried cranberries provide a pleasant sweetness and chewiness that complements the other ingredients better.

Is this salad suitable for vegans?

This recipe contains feta cheese, which is not vegan. However, you can substitute it with a plant-based cheese alternative to make the salad vegan-friendly.

Feta & Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

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4.8 from 95 reviews

A bright and flavorful Feta & Cranberry Chickpea Salad tossed with a zesty lemon vinaigrette. This easy no-cook salad combines creamy feta, sweet dried cranberries, crunchy nuts, and fresh herbs for a refreshing, nutritious meal or side dish.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons toasted almonds or walnuts (optional)

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

1. Prepare the Salad Base: Drain and rinse the canned chickpeas thoroughly to remove excess sodium and preservatives. In a large mixing bowl, combine the chickpeas with crumbled feta cheese, allowing the creamy cheese to coat the beans evenly.
2. Add the Sweet and Crunchy Elements: Stir in dried cranberries for sweetness, finely chopped red onion for crunch and color, and fresh parsley for a bright herbal flavor. For added texture and nuttiness, mix in toasted almonds or walnuts if desired.
3. Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, honey or maple syrup for sweetness, and Dijon mustard for depth and slight heat. Add garlic powder, salt, and black pepper for seasoning. Continue whisking until the vinaigrette emulsifies into a smooth, slightly thick dressing.
4. Toss the Salad: Pour the vinaigrette over the salad ingredients and toss gently to coat every bite with the dressing. Taste and adjust seasoning if necessary by adding more salt or lemon juice as preferred.
5. Serve: Serve the salad immediately for optimal freshness or chill it in the refrigerator for a refreshing, cool dish. Enjoy as a light meal or side.

Notes

• If you prefer, substitute walnuts with almonds or use both for extra crunch.
• Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
• This salad is best served fresh but can be refrigerated for up to 24 hours; the flavors will meld and intensify over time.
• For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey in the dressing.
• Toast nuts lightly in a dry skillet to enhance their flavor before adding to the salad.

Keywords: Feta chickpea salad, cranberry salad, lemon vinaigrette, Mediterranean salad, easy vegetarian salad, healthy chickpea recipe