Name: Feta Cranberry Chickpeas with Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 (15 oz / 425 g) cans chickpeas, drained and rinsed (about 3 cups); ½ cup dried cranberries; 1 cup crumbled feta cheese; ¼ cup red onion, finely diced; 2 tablespoons fresh parsley, chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey (or maple syrup); Salt and pepper, to taste

Why You’ll Love This Recipe

I enjoy this salad because it’s incredibly easy to make, full of fresh, bold flavors, and highly versatile. It comes together in just minutes and is ideal for meal prep. The combination of sweet, salty, creamy, and tangy makes every bite exciting. Plus, it’s vegetarian, gluten-free, and customizable to what I have in my pantry.

ingredients

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

2 (15 oz / 425 g) cans chickpeas, drained and rinsed (about 3 cups)
1/2 cup dried cranberries
1 cup crumbled feta cheese
1/4 cup red onion, finely diced
2 tablespoons fresh parsley, chopped

For the lemon vinaigrette:

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
Salt and pepper, to taste

directions

I combine the chickpeas, cranberries, feta, red onion, and parsley in a large bowl.
In a small bowl or jar, I whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is well emulsified.
I pour the vinaigrette over the chickpea mixture and toss gently to coat everything evenly.
I taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
I let the salad sit for 10 minutes before serving, or chill it up to an hour to allow the flavors to meld.
I serve it chilled or at room temperature, depending on my preference or the occasion.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: ~310 kcal per serving

Variations

I sometimes swap cranberries for chopped dried apricots or raisins.
For a vegan version, I leave out the feta or use a plant-based alternative.
Adding chopped cucumber or cherry tomatoes gives extra freshness.
I mix in some arugula or baby spinach to turn it into a heartier salad.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold, so I don’t reheat it. If I prep it ahead, I might keep the dressing separate and mix it just before serving for maximum freshness.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day ahead. It tastes even better after the flavors have melded in the fridge.

Can I use canned beans other than chickpeas?

Absolutely. I’ve tried it with white beans or black beans for a different flavor and texture.

What can I use instead of feta cheese?

Goat cheese or a vegan cheese substitute works well. I’ve even used cubed mozzarella in a pinch.

How do I make it more filling?

I add cooked quinoa, couscous, or even grilled chicken to turn it into a full meal.

Is this dish suitable for meal prep?

Yes, it holds up great in the fridge, making it perfect for meal prepping lunches or quick dinners.

Conclusion

This Feta Cranberry Chickpeas with Lemon Vinaigrette is my go-to for something easy, delicious, and nutritious. It’s light yet filling, and the flavor combo always hits the spot. Whether I serve it solo or as part of a larger spread, it never disappoints.