Name: Feta and Cranberry Chickpeas Delight with Lemon Vinaigrette
Prep time: 10 min
Total time: 40 min
Cuisine: Mediterranean-inspired
Ingredients: 2 cans (15 oz) chickpeas, rinsed and drained; ½ cup crumbled feta cheese; ½ cup dried cranberries; ¼ cup chopped fresh parsley; ¼ cup thinly sliced red onion; ¼ cup extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp honey; 1 tsp Dijon mustard; 1 clove garlic, minced; Salt and pepper, to taste

Why You’ll Love This Recipe

I love this dish for its simplicity and freshness. It’s packed with protein from the chickpeas, brightness from the lemon vinaigrette, and a delightful contrast of textures and flavors. Whether I’m making it for a weekday meal or bringing it to a gathering, it’s always a hit with its colorful presentation and balanced taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans (15 oz each) chickpeas, drained and rinsed
½ cup crumbled feta cheese
½ cup dried cranberries
¼ cup chopped fresh parsley
¼ cup thinly sliced red onion

Lemon Vinaigrette:

¼ cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 Tbsp honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Directions

In a large bowl, I combine the chickpeas, feta cheese, dried cranberries, parsley, and red onion. I toss them gently to mix well.
In a separate bowl, I whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until the dressing is emulsified.
I drizzle the vinaigrette over the chickpea mixture and toss everything to coat evenly.
I cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld. I give it another toss before serving.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Total Time: 40 minutes (includes chilling time)
Approximate Calories: 300 kcal per serving

Variations

When I want to mix things up, I add chopped cucumbers or cherry tomatoes for extra freshness. For a nutty crunch, I toss in toasted almonds or sunflower seeds. I sometimes replace the feta with goat cheese or use lime juice instead of lemon for a citrusy twist.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. Since it’s a cold dish, I don’t reheat it—I just give it a stir and enjoy it straight from the fridge. If it dries out a bit, I freshen it with a splash of lemon juice or olive oil before serving.

FAQs

Can I use canned chickpeas straight from the can?

Yes, I just make sure to rinse and drain them well to remove excess sodium and improve the texture.

What can I substitute for feta cheese?

I sometimes use crumbled goat cheese or even small mozzarella pearls for a creamy alternative.

How long does this salad keep in the fridge?

It keeps well for up to 3 days when stored in an airtight container.

Can I make this ahead for meal prep?

Absolutely, I often make a batch at the beginning of the week and enjoy it for lunches. Just give it a quick stir before eating.

Is this recipe vegan-friendly?

Not as written, but I make it vegan by omitting the feta or using a plant-based cheese substitute and ensuring the honey is replaced with maple syrup or agave.

Conclusion

Feta and Cranberry Chickpeas Delight with Lemon Vinaigrette is one of my favorite quick and healthy meals. It’s refreshing, protein-packed, and full of bright, tangy flavor. Whether I serve it as a main or a side, it’s always satisfying and so easy to prepare.