Feta and Cranberry Chickpeas with Lemon Vinaigrette
This vibrant dish combines hearty chickpeas with tangy feta, sweet dried cranberries, crisp vegetables, and a zesty lemon vinaigrette. It’s a perfect balance of sweet, savory, and fresh flavors — ideal for a quick lunch, picnic, or potluck.
Time
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Servings:4
Ingredients
For the Salad
2 cans (15 oz each) chickpeas, rinsed & drained
¾ cup crumbled feta cheese
½ cup dried cranberries
1 small cucumber, diced
1 small red bell pepper, diced
½ small red onion, finely chopped
3 tbsp fresh parsley, chopped
2 tbsp toasted sunflower seeds or pumpkin seeds
For the Lemon Vinaigrette
3 tbsp extra virgin olive oil
Juice of 1 large lemon
1 tsp lemon zest
1 tsp honey (or maple syrup)
1 tsp Dijon mustard
Salt & freshly cracked black pepper, to taste
Instructions
Prepare the vinaigrette
In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the salad
In a large bowl, combine chickpeas, feta, cranberries, cucumber, bell pepper, onion, and parsley.
Dress and toss
Pour the vinaigrette over the salad.
Toss gently until all ingredients are coated.
Optional topping
Sprinkle with toasted sunflower or pumpkin seeds for added crunch.
Serve
Enjoy immediately, or let it chill for 30 minutes to allow flavors to meld.
Notes & Tips
Make it ahead: Salad stays fresh up to 3 days in the fridge (best if vinaigrette is stored separately and mixed just before serving).
Boost protein: Add grilled chicken, quinoa, or farro for a heartier version.
Extra freshness: Mix in baby spinach or arugula just before serving.
For a creamier twist: Add a spoonful of Greek yogurt to the vinaigrette.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of dried?
Dried cranberries are best since fresh ones are very tart; if using fresh, cook them briefly with a little honey before adding.
Q: What’s a good nutty alternative to seeds?
Chopped toasted almonds, pistachios, or walnuts pair beautifully.
Q: Can I make this vegan?
Yes — use vegan feta and swap honey for maple syrup.
Nutritional Information
Calories: 295
Protein: 12g
Fat: 14g
Carbs: 33g
Fiber: 8g
Sugars: 12g