Description
Looking for a salad that’s not boring, actually filling, and takes less than 15 minutes to throw together? Say hello to the Feta and Cranberry Chickpea Salad with Lemon Vinaigrette — a crisp, zesty, and satisfying bowl of goodness that’s about to become your go-to.
Ingredients
🥫 Chickpeas (2 cans, 15 oz each)
Rinse and drain them well — they’re the base of this salad and provide a soft, hearty bite.
🧀 Feta Cheese (1 cup, crumbled)
Use freshly crumbled feta from a block for the best flavor and texture.
🍇 Dried Cranberries (½ cup)
Sweet and chewy — they balance the salty cheese and tangy vinaigrette.
🧅 Red Onion (¼ cup, finely chopped)
A little goes a long way. Adds bite and crunch.
🌿 Parsley (¼ cup, chopped)
Brings fresh, herbaceous balance.
🍋 Lemon Vinaigrette
Whisk together:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
Salt and black pepper to taste
Instructions
🥗 Here’s how to make it:
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Combine the main ingredients
In a large mixing bowl, add:-
2 cans of rinsed and drained chickpeas
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1 cup crumbled feta
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½ cup dried cranberries
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¼ cup chopped red onion
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¼ cup chopped parsley
Gently stir to combine. Don’t overmix or you’ll mash the chickpeas.
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Whisk the lemon vinaigrette
In a small bowl or jar, whisk together:-
3 tbsp olive oil
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2 tbsp fresh lemon juice
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1 tsp honey
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½ tsp Dijon mustard
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A pinch of salt and black pepper
Whisk or shake until well emulsified and creamy.
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Toss the salad
Pour the vinaigrette over the salad and gently toss until everything is well coated. -
Let it sit
Let the salad rest for 10–15 minutes at room temperature. This lets the flavors soak in and meld beautifully.
💡 Make sure to taste and adjust — add more lemon, salt, or a drizzle of honey to balance it to your liking.