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Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

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A bright and tangy salad with salty feta, sweet cranberries, and hearty chickpeas, perfect for a refreshing main or colorful side dish.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup crumbled feta cheese
  • 1/2 cup dried cranberries
  • 1 small red onion, finely chopped
  • 1 cup cucumber, diced
  • 1/2 cup fresh parsley, chopped
  • Juice of 1 large lemon (about 3 tbsp)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a small bowl, combine lemon juice, olive oil, Dijon mustard, a pinch of salt, and black pepper. Whisk until emulsified.
  2. Drain and rinse the chickpeas, then pat dry with a towel to remove excess moisture.
  3. Finely chop the red onion, cucumber, and parsley.
  4. In a large bowl, combine chickpeas, feta, cranberries, onion, cucumber, and parsley. Pour the dressing over the salad and toss gently to coat.
  5. Let the salad sit for 10–15 minutes for flavors to meld. Taste and adjust salt and pepper before serving.

Notes

This salad stores well for leftovers or meal prep. For added greens, consider incorporating baby spinach or arugula.

Nutrition

Find it online: https://recipesunfolded.com/feta-cranberry-chickpea-salad-lemon-vinaigrette/

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