Feta & Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

Introduction

This Feta & Cranberry Chickpea Salad with Lemon Vinaigrette is a vibrant and flavorful dish, perfect for a quick lunch or a refreshing side. Loaded with protein-rich chickpeas, tangy feta, and sweet dried cranberries, it offers a delightful balance of textures and tastes.

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 to remove any excess liquid and impurities. In a large bowl, combine the chickpeas with the crumbled feta cheese.
2. Step 2: Add the dried cranberries, finely chopped red onion, chopped fresh parsley, and toasted almonds or walnuts if using. Toss gently to mix.
3. Step 3: In a small bowl, whisk together the olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth and slightly thickened.
4. Step 4: Pour the lemon vinaigrette over the salad. Toss everything gently to ensure all ingredients are evenly coated.
5. Step 5: Taste the salad and adjust seasoning with additional salt or lemon juice if desired. Serve immediately or chill in the refrigerator for a cooler, more refreshing option.

Tips & Variations

• Use fresh lemon juice for the vinaigrette to brighten the flavors and avoid bottled lemon juice which can taste bitter.
• Substitute walnuts with toasted pecans or sunflower seeds for a different crunch and flavor.
• For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
• Adding a handful of fresh spinach or arugula can boost the salad’s greens and add more texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If possible, keep the vinaigrette separate and toss just before serving to maintain crispness. Reheat is not necessary, as this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can soak and cook dried chickpeas until tender before using. Just ensure they are fully cooked and cooled before assembling the salad.

How long can I keep this salad before it goes bad?

For the freshest taste and texture, it’s best consumed within 2 days when stored properly in the fridge.

Feta & Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

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4.5 from 107 reviews

A vibrant and flavorful Feta & Cranberry Chickpea Salad tossed with a zesty lemon vinaigrette. This refreshing salad combines creamy feta cheese, sweet dried cranberries, crunchy red onion, fresh parsley, and optional toasted nuts, all coated in a bright and tangy dressing perfect for a quick, healthy meal or side dish.

• Author: lucas
• 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

For the Salad:

• 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)

For the Lemon Vinaigrette:

• 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. Prepare the Chickpeas: Drain and rinse 1 (15 oz) can of chickpeas thoroughly to remove excess liquid and ensure they are clean, making them ready to absorb the salad flavors.
2. Combine Salad Ingredients: In a large bowl, add the drained chickpeas, 1/2 cup of crumbled feta cheese, 1/3 cup of dried cranberries, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley. If using, add 2 tablespoons of toasted almonds or walnuts to bring in a nice crunch and additional flavor.
3. Make the Lemon Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of honey or maple syrup, and 1 teaspoon of Dijon mustard until well blended.
4. Season the Vinaigrette: Stir in 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to give the vinaigrette a balanced and vibrant taste. Continue whisking until the dressing emulsifies and thickens slightly.
5. Toss the Salad: Pour the prepared lemon vinaigrette over the chickpea mixture. Gently toss all the ingredients to evenly coat them with the dressing, ensuring each bite is flavorful.
6. Adjust and Serve: Taste the salad and adjust seasoning as needed, adding more salt or lemon juice if desired. Serve immediately for best freshness or chill in the refrigerator for a more refreshing, cold salad option.

Notes

• For added crunch and flavor variety, you can substitute almonds or walnuts with pecans or pine nuts.
• If you prefer a vegan version, omit the feta cheese or use a plant-based feta alternative.
• Feel free to substitute dried cranberries with other dried fruits such as cherries or raisins.
• The salad can be made ahead and stored in the refrigerator for up to 2 days; toss again before serving.
• Fresh lemon juice is recommended for the best flavor in the vinaigrette over bottled lemon juice.

Keywords: feta chickpea salad, cranberry salad, lemon vinaigrette, Mediterranean salad, healthy chickpea recipe, vegetarian salad, no-cook salad