Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

24 janvier 2026 par Chef Hanna Zest

Introduction

This bright chickpea salad is a speedy, no-fuss lunch or side that comes together in minutes. Tangy feta, sweet dried cranberries, and a zippy lemon vinaigrette turn a simple can of chickpeas into a satisfying bowl. It’s designed for busy cooks who want big flavor with minimal prep. For another cranberry-forward salad idea that’s easy to adapt, try this Asian chicken cranberry salad as inspiration for variations.

Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

Why This Recipe Works

This recipe works because each component is low-effort yet high-impact. Canned chickpeas give instant protein and a creamy base without soaking or cooking. Crumbled feta and dried cranberries provide contrasting salty and sweet notes that require no extra prep. The lemon vinaigrette is emulsified quickly and brightens the whole salad. Toasted nuts are optional but add a crunchy finish that lifts every bite. Overall, it’s a balanced bowl you can riff on depending on what’s in your pantry.

Flavor and Texture

The salad balances creamy, crunchy, tart, and sweet in a single bite. Chickpeas offer a firm, slightly nutty backdrop while feta melts into small pockets of tangy creaminess. Dried cranberries pop with chewy sweetness against the crisp red onion. Fresh parsley adds an herbal lift and the vinaigrette glues everything together with bright lemon and a touch of honey. If you add toasted almonds or walnuts, expect a satisfying textural counterpoint that keeps each spoonful interesting.

Ingredients

– 1 (15 oz) can of chickpeas, drained and rinsed
– 1/2 cup of crumbled feta cheese
– 1/3 cup of dried cranberries
– 1/4 cup of finely chopped red onion
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of toasted almonds or walnuts (optional)
– 3 tablespoons of olive oil
– 2 tablespoons of fresh lemon juice
– 1 teaspoon of honey or maple syrup
– 1 teaspoon of Dijon mustard
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper

Step by Step Instructions

1. Open, drain, and rinse 1 (15 oz) can of chickpeas.
2. Transfer the chickpeas to a large mixing bowl.
3. Add 1/2 cup of crumbled feta cheese to the bowl and gently stir.
4. Sprinkle in 1/3 cup of dried cranberries.
5. Finely chop 1/4 cup of red onion and add it to the salad.
6. Chop 1/4 cup of fresh parsley and fold it in.
7. If using, chop and stir in 2 tablespoons of toasted almonds or walnuts.
8. Pour 3 tablespoons of olive oil into a small bowl to start the vinaigrette.
9. Add 2 tablespoons of fresh lemon juice to the oil.
10. Stir in 1 teaspoon of honey or maple syrup and 1 teaspoon of Dijon mustard.
11. Mix in 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
12. Whisk the vinaigrette until it emulsifies and becomes slightly thick.
13. Pour the vinaigrette over the chickpea mixture.
14. Toss gently so every ingredient is coated evenly.
15. Taste and adjust salt or lemon if needed.
16. Serve immediately or chill for a cooler, more melded salad.

Quick Tips and Shortcuts

Use pre-crumbled feta and pre-chopped parsley to save time. Swap toasted nuts for seeds if you prefer a nut-free option or skip them entirely. If cranberries are stale, soak them briefly in warm water to plump them up. Make the vinaigrette in a jar and shake it to emulsify fast with no whisking. For extra speed, mix the dressing while the chickpeas drain.

Storage and Meal Prep

Store leftovers in an airtight container for up to three days; the salad is best within 24 to 48 hours for texture and flavor. Keep dressing separate if you plan to meal prep for longer to avoid soggy chickpeas. If packed for lunches, add nuts just before eating to preserve crunch. Refrigerate in a shallow container so the salad cools quickly and evenly.

Short Closing Note

This salad is a go-to for busy weeks and packs well for lunches or potlucks. It’s flexible, fast, and flavorful with minimal equipment or fuss.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.