Print

Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe

Feta & Cranberry Chickpeas with Lemon Vinaigrette Recipe
Print Recipe

4.8 from 24 reviews

Enjoy a refreshing and flavorful salad with this Feta & Cranberry Chickpeas with Lemon Vinaigrette recipe. Packed with protein-rich chickpeas, tangy feta, sweet cranberries, and a zesty lemon vinaigrette, this dish is perfect for a light lunch or a side dish for dinner.

Ingredients

Units Scale

Main Salad:

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 3/4 cup crumbled feta cheese
  • 1/2 cup dried cranberries
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint (optional)
  • Salt and black pepper to taste

Lemon Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Main Salad: In a large bowl, combine chickpeas, feta, cranberries, red onion, parsley, and mint if using.

    2. Lemon Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until well emulsified.

  2. Pour the vinaigrette over the chickpea mixture and toss gently to coat.
  3. Taste and adjust seasoning if needed. Let sit for 10–15 minutes before serving to allow the flavors to meld.
  4. Serve chilled or at room temperature.

Notes

  • This dish is perfect for meal prep and will keep in the fridge for up to 3 days.
  • Add chopped cucumber or arugula for extra freshness, or serve over grains for a heartier meal.

Nutrition

Find it online: https://easy-tapas-recipes.com/feta-and-cranberry-chickpeas-with-lemon-vinaigrette-recipe/