Feta Cranberry Chickpea Salad Recipe
Introduction
This Feta Cranberry Chickpeas salad is a simple, refreshing dish perfect for a quick lunch or a light side. The combination of creamy feta, tart cranberries, and bright lemon vinaigrette makes every bite flavorful and satisfying.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons lemon vinaigrette
Instructions
- Step 1: In a large bowl, combine the chickpeas, crumbled feta, and dried cranberries.
- Step 2: Drizzle the lemon vinaigrette over the mixture and toss gently to coat all the ingredients evenly.
- Step 3: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- Use fresh lemon juice and olive oil to make your own lemon vinaigrette for a brighter flavor.
- Add chopped fresh herbs like parsley or mint for an extra fresh note.
- Swap dried cranberries for pomegranate seeds for a juicy twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving. It’s best enjoyed cold but can be brought to room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly; just be sure to drain and rinse them well to remove excess sodium and improve texture.
Is this salad suitable for meal prep?
Absolutely! This salad holds up well in the refrigerator and makes a great make-ahead option for lunches or snacks.
PrintFeta Cranberry Chickpea Salad Recipe
A refreshing and vibrant salad combining creamy feta, tart cranberries, and protein-rich chickpeas, all brought together with a zesty lemon vinaigrette. Perfect as a light lunch or a side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz feta cheese, crumbled
- 1/2 cup dried cranberries
Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the lemon vinaigrette: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey, Dijon mustard, salt, and pepper until the dressing is well emulsified and smooth.
- Combine salad ingredients: In a large mixing bowl, add the drained and rinsed chickpeas, crumbled feta cheese, and dried cranberries. Gently toss them together to evenly distribute.
- Dress the salad: Pour the lemon vinaigrette over the chickpea mixture. Toss gently once more to ensure every ingredient is lightly coated with the dressing.
- Chill before serving: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to chill, enhancing its refreshing taste.
Notes
- Use fresh lemon juice for the best flavor in the vinaigrette.
- Dried cranberries can be swapped for dried cherries or raisins if preferred.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust the sweetness in the vinaigrette by adding more honey or maple syrup to taste.
Keywords: Feta Cranberry Chickpeas Salad, Mediterranean Salad, No-Cook Salad, Chickpea Salad, Healthy Vegetarian Salad
