Name: Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained & rinsed; ½ cup feta cheese, crumbled; ⅓ cup dried cranberries; ¼ cup red onion, finely chopped; ¼ cup fresh parsley, chopped; ¼ cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper

Description

This vibrant and refreshing Feta & Cranberry Chickpeas with Lemon Vinaigrette recipe combines the creamy tanginess of feta cheese with the sweet chewiness of dried cranberries, all tossed with protein-packed chickpeas and a zesty lemon vinaigrette. Perfect as a quick salad or side dish, it brings together bright, fresh flavors and a satisfying texture in just 10 minutes.

Ingredients

Scale

Salad

1 (15 oz) can chickpeas, drained & rinsed
½ cup feta cheese, crumbled
⅓ cup dried cranberries
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped

Lemon Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Combine Salad Ingredients: In a large bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and freshly chopped parsley, gently mixing to distribute evenly.
Prepare Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until the vinaigrette is smooth and emulsified.
Toss Salad with Vinaigrette: Pour the prepared lemon vinaigrette over the chickpea mixture, and toss thoroughly to coat all ingredients evenly with the dressing.
Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate it for 15-20 minutes to allow the flavors to meld beautifully before serving.

Notes

This salad can be made a few hours ahead and refrigerated to enhance the flavor blend.
For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
Add toasted nuts such as walnuts or almonds for extra crunch and nutrition.
Adjust salt and pepper to taste depending on your preference and the saltiness of the feta.
Serve as a side dish, light lunch, or over a bed of greens for a heartier meal.