Feta & Cranberry Chickpea Salad with Lemon Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
