Name: Feta and Cranberry Chickpeas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup cooked quinoa; 1/4 cup chopped green onion; 1/4 cup chopped basil; 1 15 oz. can unsalted chickpeas, drained; 1/4 cup dried cranberries; 1/2 cup crumbled feta; 3 tablespoons chopped walnuts or pistachios; 2 tablespoons apple cider vinegar; 2 tablespoons extra virgin olive oil

Jump to Recipe

If you’re the sort of person who lights up when a plate bursts with color, texture, and a little zing, get ready for your next obsession: Feta and Cranberry Chickpeas! This gorgeous salad brings together fluffy quinoa, creamy feta, tart cranberries, and hearty chickpeas into a bowl that is equal parts satisfying meal and vibrant centerpiece. Whether you’re prepping for a weekday lunch or wowing friends at a weekend dinner, this dish promises crave-worthy flavor in every bite with minimal fuss.

Feta and Cranberry Chickpeas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Feta and Cranberry Chickpeas is how the simple, fresh ingredients complement each other for maximum impact. Each component brings something special: think nutty crunch, savory richness, or sparkling color. Don’t skip a thing—it’s these thoughtful layers that make the dish so irresistible!

Quinoa: This protein-packed grain forms a fluffy base, soaking up all the tangy dressing flavors.
Green Onion: For a subtle punch and gentle bite without overwhelming the salad.
Basil: Fresh, aromatic, and lively—it adds a herbal note that feels like summer on your tongue.
Chickpeas: The star of the show! These little legumes bring a hearty, creamy texture and tons of nutrition.
Dried Cranberries: Sweet-tart and chewy, they balance the savory ingredients beautifully.
Feta Cheese: Salty, tangy, and super creamy, feta ties it all together with its luscious crumble.
Chopped Walnuts or Pistachios: Add crunch and a buttery, earthy finish—try both to mix up the experience!
Apple Cider Vinegar: Its bright acidity livens up every bite without overpowering.
Extra Virgin Olive Oil: A silky, peppery backdrop for the vinaigrette, enhancing everything else.

How to Make Feta and Cranberry Chickpeas

Step 1: Cook the Quinoa

Start by cooking your quinoa according to package directions (1 cup quinoa with about 2 cups water works perfectly). The right texture matters here—fluffy, not mushy! Once done, fluff with a fork and let it cool to room temperature. This little pause helps keep the greens perky and prevents wilting when you mix everything together.

Step 2: Prep the Salad Mix-Ins

While the quinoa cools, chop your green onions and fresh basil—the more aromatic, the better! Rinse and drain your chickpeas thoroughly for the freshest flavor, then measure out the dried cranberries and nuts of your choice (I love pistachios for their hue, but walnuts bring a lovely richness).

Step 3: Mix Quinoa, Chickpeas, and Flavorful Friends

In a generous mixing bowl, add your cooled quinoa, green onions, basil, chickpeas, and dried cranberries. Use a big spoon to gently toss these ingredients together, letting the herbs and cranberries mingle throughout. The aroma right now is already incredible!

Step 4: Whisk the Tangy Dressing

In a small bowl, whisk together extra virgin olive oil and apple cider vinegar. This simple vinaigrette is the magic touch—it won’t overpower, only highlight. Pour the dressing over the quinoa mixture and toss until everything is lightly coated and glossy.

Step 5: Sprinkle with Feta and Nuts

Now for the grand finale—scatter your crumbled feta and chopped walnuts or pistachios across the top. Give the salad one final, gentle toss, making sure to keep those beautiful chunks of feta intact for creamy bites throughout.

How to Serve Feta and Cranberry Chickpeas

Garnishes

I love finishing Feta and Cranberry Chickpeas with a flourish of extra torn basil or a pinch of lemon zest—just enough to bump the aroma and make that contrast pop. A drizzle of honey is surprisingly delicious for an elegant touch, too.

Side Dishes

Pair this salad with warm, crusty bread or pita for scooping, or serve alongside a savory soup for a cozy meal. It’s fantastic next to roast chicken, grilled fish, or even a simple omelet if you’re going for something light but complete.

Creative Ways to Present

For a show-stopping appetizer, spoon Feta and Cranberry Chickpeas into lettuce cups or endive leaves for a finger-friendly treat. Want to make it the star of a picnic? Pack it in a mason jar for a layered, portable delight. You can also pile it high on toast for an open-faced sandwich with flair!

Make Ahead and Storage

Storing Leftovers

Feta and Cranberry Chickpeas keep brilliantly in the fridge, making them a champion for meal prep. Simply transfer leftovers to an airtight container and tuck them into the refrigerator—the flavors will meld even more overnight.

Freezing

While this salad can handle the cold, texturally it’s best fresh. If you need to freeze portions, do so before adding the feta and nuts, which are best stirred in after thawing. Frozen portions should be enjoyed within a month for optimal flavor.

Reheating

This dish truly shines served cold or at room temperature, but if you prefer, you can warm it gently in the microwave just until no longer chilled. Stir well and add a splash of olive oil to refresh the flavors, then sprinkle with fresh feta and herbs to revive that just-made sparkle.

FAQs

Can I use a different grain instead of quinoa?

Absolutely! Bulgur, farro, or even couscous make excellent stand-ins if you’re out of quinoa or looking to switch things up—just be sure to cook your grain of choice until fluffy and let it cool before assembling the salad.

What’s the best way to make this vegan?

Swap in a dairy-free feta crumble or try cubes of avocado for that creamy element. Both options keep Feta and Cranberry Chickpeas totally delicious and plant-based approved!

Can I make this nut-free?

Certainly—just leave out the walnuts or pistachios. Toasted sunflower seeds or pepitas bring a similar crunch and a fun flavor twist, keeping the salad allergy-friendly.

How long does Feta and Cranberry Chickpeas last in the fridge?

Stored properly in a sealed container, this salad stays tasty for up to four days. The flavors actually deepen as it sits, so it’s perfect for grab-and-go lunches all week.

Can I double this recipe for a party?

Absolutely—Feta and Cranberry Chickpeas scale up effortlessly. Just multiply all the ingredients and mix in a large bowl for a crowd-pleasing salad that’ll disappear in no time!

Final Thoughts

If you’re searching for a vibrant, satisfying dish that keeps you coming back for just one more spoonful, you can’t go wrong with Feta and Cranberry Chickpeas. Whether you’re new to these flavors or already a fan, give this recipe a spin—it just might become a staple in your kitchen, too!

Feta and Cranberry Chickpeas Recipe

★★★★★

5 from 6 reviews

Author: Ava
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Feta and Cranberry Chickpea salad is a delightful mix of flavors and textures, combining the nuttiness of quinoa, the creaminess of feta, the sweetness of cranberries, and the crunch of nuts, all brought together with a tangy dressing.

Ingredients

Scale

For salad:

1 cup cooked quinoa
1/4 cup chopped green onion
1/4 cup chopped basil
1 15 oz. can unsalted chickpeas, drained
1/4 cup dried cranberries
1/2 cup crumbled feta
3 tablespoons chopped walnuts or pistachios

For dressing:

2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil

Instructions

Cook quinoa: Prepare quinoa according to package instructions. Set aside to cool.
Combine ingredients: In a large bowl, mix cooled quinoa with green onion, basil, chickpeas, and cranberries.
Prepare dressing: In a small bowl, whisk together olive oil and apple cider vinegar. Pour over the salad and toss to combine.
Finish and serve: Sprinkle the salad with crumbled feta and chopped nuts before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean