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