Name: Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained & rinsed; ½ cup feta cheese, crumbled; ⅓ cup dried cranberries; ¼ cup red onion, finely chopped; ¼ cup fresh parsley, chopped; ¼ cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper

Jump to Recipe

If you love dishes that pack a punch with minimal effort, you’re going to fall for Feta & Cranberry Chickpeas with Lemon Vinaigrette. This vibrant salad brings together creamy feta, sweet-tart cranberries, and hearty chickpeas, all tossed in a tangy homemade vinaigrette. It’s a fresh, colorful, and satisfying meal that’s as perfect for a speedy lunch as it is for a leisurely dinner with friends. Once you taste that zingy lemon dressing mingling with every bite, you’ll see why this recipe deserves a permanent spot in your repertoire!

Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the secret behind the magic of Feta & Cranberry Chickpeas with Lemon Vinaigrette. Each ingredient isn’t just essential, but adds its own special touch, whether it’s crunch, creaminess, or a pop of color. Here’s what you’ll need and why they matter:

Chickpeas: These little gems are wonderfully filling and offer the perfect nutty base for the salad—make sure to rinse and drain them well for the freshest flavor.
Feta cheese, crumbled: Feta is the salty, creamy element that balances the sweetness of the cranberries and adds decadent richness throughout.
Dried cranberries: For that burst of chewy sweetness and gorgeous ruby color—they wake up every forkful!
Red onion, finely chopped: Adds a gentle bite and lift to the salad, making each bite zing with flavor.
Fresh parsley, chopped: Bright green and aromatic, parsley gives a fresh herbal finish and beautiful flecks of color.
Extra virgin olive oil: The backbone of your vinaigrette—use your favorite for the best aroma and flavor.
Fresh lemon juice: Provides bold, sunny tang that ties all the flavors together (and makes it irresistible).
Dijon mustard: Just the right amount for subtle heat and vinaigrette creaminess.
Honey or maple syrup: A touch of natural sweetness to balance all the briny, savory notes.
Garlic, minced: One clove is all you need to bring a savory, aromatic warmth to your dressing.
Salt: Vital for bringing everything’s true flavor forward (don’t skip, but season to taste).
Black pepper: Adds a gentle kick and finish to your salad—freshly ground is always best!

How to Make Feta & Cranberry Chickpeas with Lemon Vinaigrette

Step 1: Mix the Chickpea Base

Start with a large mixing bowl and toss in your drained chickpeas, crumbled feta, dried cranberries, chopped red onion, and fragrant fresh parsley. This is where the salad takes shape visually and texturally—so don’t be afraid to use your hands to lightly combine. The colors will already have you excited for what’s next!

Step 2: Whisk Up the Lemon Vinaigrette

Grab a small bowl or a handy mason jar and blend together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, honey (or maple syrup if you’re feeling a bit cozier), minced garlic, salt, and black pepper. Whisk until it’s emulsified, luxuriously glossy, and full of zippy fragrance. This vinaigrette is what takes your Feta & Cranberry Chickpeas with Lemon Vinaigrette to the next level—don’t skimp on the whisking!

Step 3: Dress and Toss

Pour that lively lemon vinaigrette all over your chickpea mixture, and then toss everything together until every bean, cranberry, and crumbled feta is glistening. The salad will look invitingly fresh, and the aroma is totally irresistible at this point.

Step 4: Let the Flavors Mingle

If you can resist diving right in, cover and chill the salad for 15 to 20 minutes in the fridge. This short wait lets the flavors meld and deepen, and it’s honestly worth the bit of patience. Of course, if you’re hungry now, go right ahead—sometimes you just need your Feta & Cranberry Chickpeas with Lemon Vinaigrette pronto!

How to Serve Feta & Cranberry Chickpeas with Lemon Vinaigrette

Garnishes

This salad is gorgeous as is, but you can make it even more eye-catching with some thoughtful garnishes. Scatter a little more crumbled feta and a sprinkle of fresh parsley on top just before serving. If you really want to impress, a few cracks of black pepper or some lemon zest will make everything pop.

Side Dishes

Feta & Cranberry Chickpeas with Lemon Vinaigrette is hearty enough to stand alone, but pairs beautifully with crusty artisan bread, warm pita, or a tender grain like farro or quinoa. For a picnic or potluck, it complements grilled chicken, fish, or an array of roasted veggies splendidly.

Creative Ways to Present

For a fun twist, scoop this salad onto crisp endive leaves for an elegant appetizer. Pile it high over a bed of baby greens for an extra veggie boost, or even stuff it into a pita pocket for an easy, handheld lunch. Feta & Cranberry Chickpeas with Lemon Vinaigrette shines in lunchboxes, on brunch buffets, or layered in mason jars for an eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Feta & Cranberry Chickpeas with Lemon Vinaigrette keep marvelously well. Store any extras in an airtight container in the fridge for up to four days. The flavors will continue to meld and mature, often making the salad even tastier the next day.

Freezing

Freezing isn’t recommended for this dish, as feta and cranberries can change texture once thawed, and the fresh herbs may lose their perkiness. For the freshest taste and best mouthfeel, enjoy your salad straight from the fridge within a few days.

Reheating

This salad is truly at its best served cold or at room temperature. If you need to take the chill off (perhaps for a wintery gathering), let it sit out for 20–30 minutes before serving—there’s no need to heat it up, and you’ll preserve all the freshness and structure of the ingredients.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice gives your vinaigrette unbeatable brightness, but if you’re in a pinch, good quality bottled lemon juice will do the job. You may want to add a tiny splash more for extra tang!

Is there a way to make Feta & Cranberry Chickpeas with Lemon Vinaigrette dairy-free?

Absolutely! Just swap in your favorite plant-based feta. The salad will still deliver all the sweet, salty, and zesty flavors you crave.

What type of feta works best?

Look for block feta in brine for the creamiest, most flavorful crumble. Pre-crumbled feta works in a pinch but can be a little drier—if possible, spend the extra minute for maximum creaminess!

Can I use another type of bean instead of chickpeas?

Chickpeas are classic, but cannellini or navy beans would create a delicate variation. The earthy chickpea flavor, though, pairs especially well with the tart cranberries and zingy vinaigrette.

How can I bulk up this salad for dinner?

Serve your Feta & Cranberry Chickpeas with Lemon Vinaigrette over greens, partner it with grains, or add grilled chicken or salmon for a heartier meal. You can also add avocado or some toasted nuts for extra richness and crunch.

Final Thoughts

I hope you’ll be as smitten as I am with how easy and crave-worthy Feta & Cranberry Chickpeas with Lemon Vinaigrette turns out! It’s a dish that always wins rave reviews and is endlessly adaptable for any occasion—go ahead and give it a try, then make it your own with all your favorite twists.

Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe

★★★★★

5.3 from 19 reviews

Author: Ava
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Feta & Cranberry Chickpeas with Lemon Vinaigrette is a refreshing and flavorful salad that combines protein-packed chickpeas with tangy feta cheese, sweet dried cranberries, and a zesty lemon vinaigrette. Perfect for a light lunch or a side dish.

Instructions

Main Salad: In a large bowl, combine the chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley.
Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper to make the lemon vinaigrette.
Pour the vinaigrette over the chickpea mixture and toss until evenly coated.
Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.

Notes

This salad can be made ahead and stored in the refrigerator for up to 2 days.
Feel free to customize the salad by adding ingredients like cherry tomatoes or cucumber.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean