Description
This vibrant and refreshing feta and cranberry chickpeas salad is a perfect blend of savory, sweet, and tangy flavors. Featuring hearty chickpeas, tangy feta cheese, sweet dried cranberries, and a lively lemon vinaigrette, it’s a quick and easy no-cook recipe ideal for a healthy lunch or a colorful side dish.
Ingredients
Scale
Main Ingredients
- 1 can Chickpeas (drained and rinsed)
- 1 cup Feta Cheese (crumbled)
- 1/2 cup Dried Cranberries
- 1/4 medium Red Onion (finely chopped)
For the Lemon Vinaigrette
- 1/4 cup Fresh Lemon Juice (freshly squeezed preferred)
- 1/2 cup Olive Oil (extra-virgin recommended)
- 1 tbsp Honey (or maple syrup for vegan)
- 1 tbsp Dijon Mustard
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the Chickpeas. Drain and rinse one can of chickpeas thoroughly under cold water to remove excess sodium from the canning liquid. Set aside in a large mixing bowl.
- Mix the Salad Ingredients. To the chickpeas, add 1 cup of crumbled feta cheese, 1/2 cup of dried cranberries, and finely chopped 1/4 medium red onion. Gently toss the ingredients together to combine evenly.
- Make the Lemon Vinaigrette. In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice, 1/2 cup extra-virgin olive oil, 1 tablespoon honey (or maple syrup for a vegan option), and 1 tablespoon Dijon mustard until the dressing is emulsified and smooth. Season with salt and pepper to taste.
- Toss the Salad with Dressing. Pour the lemon vinaigrette over the chickpea mixture. Gently toss everything together until the salad is well coated with the dressing and flavors meld.
- Serve and Enjoy. Let the salad sit for 5-10 minutes to allow flavors to marry before serving. This salad can be enjoyed chilled or at room temperature, making it a versatile and refreshing dish perfect for any occasion.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey in the vinaigrette.
- You can add fresh herbs like parsley or mint for additional freshness.
- This salad stores well in the refrigerator for up to 3 days but is best enjoyed fresh for optimal texture.
- Adjust the sweetness of the vinaigrette by varying the amount of honey or maple syrup to your taste preference.
