Why Make This Recipe
Feta and Cranberry Chickpea Salad with Lemon Vinaigrette is a delightful dish that combines the creaminess of feta cheese, the sweetness of cranberries, and the wholesomeness of chickpeas. It’s not just tasty, but also packed with nutrients. This salad makes for a perfect lunch or light dinner. It’s fresh, easy to make, and can be enjoyed on its own or as a side dish.
How to Make Feta and Cranberry Chickpea Salad with Lemon Vinaigrette
Ingredients:
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Directions:
- In a large bowl, combine chickpeas, feta cheese, cranberries, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the chickpea mixture and toss gently to coat all ingredients.
- Let the salad sit for at least 10 minutes to allow flavors to meld before serving.
How to Serve Feta and Cranberry Chickpea Salad with Lemon Vinaigrette
Serve this salad chilled or at room temperature. It works great as a main dish or a side. You can pair it with grilled chicken or fish for a complete meal. A nice slice of whole-grain bread on the side would also complement the salad well.
How to Store Feta and Cranberry Chickpea Salad with Lemon Vinaigrette
If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to 3 days. Just give it a good stir before serving again, as the dressing may settle at the bottom.
Tips to Make Feta and Cranberry Chickpea Salad with Lemon Vinaigrette
- You can use fresh chickpeas if you prefer, but canned chickpeas are quick and easy.
- Adjust the sweetness of the vinaigrette by adding more or less honey to your taste.
- Feel free to add other ingredients like cucumber, bell peppers, or nuts for extra crunch.
Variation
Consider using goat cheese instead of feta for a different flavor. You can also swap dried cranberries for raisins or chopped apples if you’d like a fruity twist.
FAQs
Can I make this salad ahead of time?
Yes, you can make this salad a few hours in advance. Just keep it in the fridge until you’re ready to serve it.
Is this salad vegan?
To make this salad vegan, simply omit the feta cheese or replace it with a plant-based feta alternative.
What can I use instead of lemon juice?
You can use lime juice as a substitute for lemon juice. It will give the salad a different, yet still refreshing flavor.
Print
Feta and Cranberry Chickpea Salad with Lemon Vinaigrette
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish that combines creamy feta cheese, sweet cranberries, and wholesome chickpeas, perfect for a nutritious lunch or light dinner.
Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, feta cheese, cranberries, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the chickpea mixture and toss gently to coat all ingredients.
- Let the salad sit for at least 10 minutes to allow flavors to meld before serving.
Notes
Serve chilled or at room temperature. Can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
