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Feta and Cranberry Chickpeas with Lemon Vinaigrette

Feta and Cranberry Chickpeas with Lemon Vinaigrette is a delightful salad that perfectly balances creamy feta, sweet-tart cranberries, and protein-rich chickpeas, all enhanced by a zesty lemon vinaigrette. This vibrant dish is not only easy to prepare but also versatile enough for any occasion—be it brunch, picnics, or dinner parties. With its colorful presentation and refreshing flavors, it’s sure to impress your guests and make meal prep a breeze.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can (15 oz) canned chickpeas, drained and rinsed
  • ¾ cup crumbled fresh feta cheese
  • ½ cup dried cranberries (unsweetened if preferred)
  • 3 tbsp fresh lemon juice
  • 4 tbsp extra virgin olive oil
  • 1 tbsp honey (or maple syrup for a vegan option)
  • Salt and pepper to taste

Instructions

  1. Drain and rinse the chickpeas in cold water, then pat dry.
  2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to create the vinaigrette.
  3. In a large bowl, combine chickpeas, dried cranberries, and crumbled feta.
  4. Pour the vinaigrette over the mixture and toss gently until well coated.
  5. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  6. Serve chilled or at room temperature, drizzling any extra vinaigrette on top.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 280
  • Sugar: 9g
  • Sodium: 225mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 10mg

Keywords: For added flavor, consider incorporating fresh herbs like parsley or mint. You can substitute chickpeas with cannellini beans or lentils if desired. This dish stores well in an airtight container for up to three days; stir before serving.