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Feta & Cranberry Chickpea Salad with Lemon Vinaigrette

A fresh, tangy, and slightly sweet chickpea salad with creamy feta cheese, dried cranberries, red onion, fresh herbs, and a bright homemade lemon vinaigrette. Ready in just 10 minutes and perfect for lunches, meal prep, or side dishes.
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Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1/3 cup dried cranberries
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley or dill, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt, or to taste

Equipment

  • large mixing bowl
  • Small mixing bowl
  • Colander
  • sharp knife
  • cutting board
  • whisk
  • Measuring Cups and Spoons
  • Large spoon or spatula

Method
 

  1. Drain and rinse the canned chickpeas thoroughly under cool running water. Allow excess liquid to drain.
  2. Finely chop the red onion and fresh parsley or dill.
  3. In a large mixing bowl, combine chickpeas, dried cranberries, red onion, and chopped fresh herbs.
  4. Add the crumbled feta cheese and gently fold it into the salad.
  5. In a small bowl, combine extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, dried oregano, black pepper, and salt.
  6. Whisk the lemon vinaigrette vigorously until smooth and well combined.
  7. Pour the lemon vinaigrette over the chickpea salad mixture.
  8. Gently toss with a large spoon until the dressing evenly coats all ingredients.
  9. Serve immediately or cover and refrigerate for 15 to 20 minutes for enhanced flavor. Toss gently again before serving.

Nutrition

Calories: 310kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 480mgPotassium: 280mgFiber: 5gSugar: 13gVitamin A: 40IUVitamin C: 8mgCalcium: 135mgIron: 2mg

Notes

Prep time: 10 minutes. Cook time: 0 minutes. Optional chill time: 15 to 20 minutes. Total time: 10 to 30 minutes. Yield: 4 servings. Drain the chickpeas thoroughly to prevent a watery dressing. For a milder onion flavor, soak chopped red onion in cold water for 5 to 10 minutes, then drain. Use parsley or dill according to preference. Store in an airtight container in the refrigerator at 40°F or below and enjoy within 3 days for best quality. Nutrition values are approximate per serving.

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