Description
Feta & Cranberry Chickpea Salad with Lemon Vinaigrette is a quick, fresh, and protein-rich dish featuring creamy chickpeas, tangy feta, sweet cranberries, and a bright lemon dressing. It’s perfect for meal prep, light lunches, or flavorful side dishes.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1 cup cucumber, diced
- 2 tablespoons fresh parsley or mint (optional, chopped)
- For the lemon vinaigrette:
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey (if using), garlic, salt, and pepper until well combined.
- In a large mixing bowl, combine chickpeas, feta, cranberries, red onion, and cucumber.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit for 10–15 minutes to allow flavors to meld.
- Serve chilled or at room temperature, garnished with fresh herbs if desired.
Notes
- Add greens like spinach or arugula for more texture.
- Mix in quinoa or farro to make it heartier.
- Top with toasted nuts or seeds for crunch.
- Keep dressing separate until serving if prepping ahead.
- Use lime juice in place of lemon for a citrus variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
