Feta & Cranberry Chickpea Salad with Lemon Vinaigrette is a fresh, flavorful, and protein-packed dish that comes together in minutes. It combines creamy chickpeas, salty feta, sweet dried cranberries, and a zesty homemade vinaigrette that ties everything together. Whether I serve it as a main dish, a side, or meal prep for the week, this salad always feels vibrant and satisfying.

Why You’ll Love This Recipe

I love how simple this salad is, yet it packs such a big punch of flavor. The chickpeas make it hearty and filling, the cranberries add a chewy sweetness, and the feta gives it a salty, tangy kick. The lemon vinaigrette brightens every bite, making the whole dish taste light and fresh. It’s naturally vegetarian, loaded with texture, and great for making ahead. Feta & Cranberry Chickpea Salad with Lemon Vinaigrette

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas (drained and rinsed)
Crumbled feta cheese
Dried cranberries
Red onion, finely chopped
Cucumber, diced
Fresh parsley or mint (optional, for garnish)

For the lemon vinaigrette:

Fresh lemon juice
Olive oil
Dijon mustard
Honey or maple syrup (optional, for balance)
Garlic, minced
Salt
Black pepper

Directions

I start by making the vinaigrette: in a small bowl or jar, I whisk together lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until well combined.
In a large bowl, I combine the chickpeas, feta, cranberries, red onion, and cucumber.
I pour the vinaigrette over the salad and toss everything gently to coat.
I let it sit for 10–15 minutes to allow the flavors to come together.
I serve it chilled or at room temperature, garnished with fresh herbs if I’m using them.

Servings and timing

This recipe makes about 4 servings and takes only 15–20 minutes from start to finish. It’s perfect for a quick lunch, side dish, or light dinner.

Variations

Sometimes I add chopped spinach, kale, or arugula for more greens. I’ve also tossed in cooked quinoa for extra bulk, or used roasted chickpeas for added crunch. If I want a nutty element, I sprinkle on toasted almonds, walnuts, or sunflower seeds before serving.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. The flavors get even better as it sits. I give it a quick stir before serving again. This salad is best cold or at room temperature—it doesn’t need reheating. Feta & Cranberry Chickpea Salad with Lemon Vinaigrette

FAQs

Can I make this salad vegan?

Yes, I just skip the feta or use a dairy-free alternative. Everything else is naturally plant-based.

Can I use fresh cranberries instead of dried?

I don’t recommend it for this recipe—dried cranberries give a nice sweetness and chewy texture. Fresh ones are too tart unless cooked down.

What kind of feta works best?

I like using block feta and crumbling it myself. It’s creamier and fresher than pre-crumbled versions.

Can I use lime juice instead of lemon?

Yes, lime adds a slightly different twist but still gives that bright citrus flavor. I’ve used it in a pinch and it works well.

How do I keep the salad from getting soggy?

I keep the vinaigrette separate until just before serving if I’m making it ahead. This keeps everything fresh and crisp.

Conclusion

Feta & Cranberry Chickpea Salad with Lemon Vinaigrette is one of those recipes I turn to when I want something quick, nutritious, and full of flavor. It’s simple to throw together, endlessly adaptable, and makes a great addition to any meal. Whether I pack it for lunch or serve it at dinner, it’s always a fresh, satisfying favorite.