Description
1 can (15 oz) chickpeas, drained and rinsed
½ cup crumbled feta cheese
⅓ cup dried cranberries
¼ cup red onion, finely diced
¼ cup fresh parsley, chopped
2 tbsp toasted almonds or walnuts (optional)
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
In a large bowl, combine the chickpeas, crumbled feta, dried cranberries, red onion, parsley, and toasted nuts (if using).
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.
Pour the lemon vinaigrette over the chickpea mixture and toss gently to coat.
Let the salad sit for 10-15 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 230 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare Your Ingredients: Drain and rinse the chickpeas thoroughly. Finely dice the red onion and chop the fresh parsley. If using nuts, toast them lightly in a dry pan until fragrant, then chop roughly. Crumble the feta cheese.
2. Combine the Salad Base: In a large mixing bowl, add the chickpeas, crumbled feta, dried cranberries, diced red onion, chopped parsley, and toasted nuts. Gently toss these ingredients together with a spoon.
3. Make the Lemon Vinaigrette: In a separate small bowl or a jar with a tight-fitting lid, combine the olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, and garlic powder. Season generously with salt and black pepper. Whisk vigorously or shake the jar until the dressing is completely emulsified and smooth.
4. Dress and Marinate: Pour the prepared vinaigrette over the chickpea mixture. Using a large spoon or spatula, gently fold everything together until all components are evenly coated. For best results, cover the bowl and let the salad rest in the refrigerator for 10-15 minutes. This allows the chickpeas to absorb the dressing and the flavors to fully meld.
5. Final Check and Serve: Taste the salad and adjust seasoning if needed. Transfer to a serving dish and enjoy.
Serving Suggestions
This versatile chickpea salad can be served in multiple ways. For a light lunch, serve it over a bed of fresh spinach or arugula. It makes an excellent protein-packed filling for whole-wheat pita pockets or wraps. As a side dish, it pairs beautifully with grilled chicken, fish, or lamb. For a heartier meal, mix it with cooked quinoa or couscous.
How-to Summary
Combine chickpeas, feta, cranberries, red onion, parsley, and optional nuts in a bowl. Separately, whisk olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper to make the vinaigrette. Pour dressing over salad, toss to coat, and let marinate for 10-15 minutes before serving.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it keeps well for up to 2 days in the refrigerator. Store it in an airtight container. The flavors often improve overnight.
What can I use instead of feta cheese?
For a dairy-free version, omit the feta or use a vegan alternative. Goat cheese or diced avocado also make excellent substitutes.
How can I make this salad crispier?
For extra crunch, add diced cucumber, bell pepper, or celery just before serving to maintain their texture.
Is there a substitute for dried cranberries?
Chopped dried apricots, raisins, or even pomegranate arils work wonderfully as a sweet and tangy replacement.
Can I use canned lemon juice?
Fresh lemon juice is highly recommended for the brightest flavor. In a pinch, bottled juice can be used, but the taste will be less vibrant.
Common Mistakes to Avoid
Avoid using warm, un-rinsed chickpeas straight from the can, as they can be mushy and carry a metallic taste. Always rinse them under cold water. Do not skip the marinating time; it’s crucial for flavor development. Be careful not to over-mix the salad once the feta is added, as it can break down too much. Finally, season your vinaigrette adequately—underseasoned dressing leads to a bland salad.
Conclusion
This Chickpea, Feta, and Cranberry Salad is a perfect blend of protein, creamy texture, and sweet-tart flavor. It’s incredibly quick to prepare, endlessly adaptable, and satisfying enough for a main dish yet light enough for a side. By following the step-by-step guide and avoiding common pitfalls, you can create a vibrant, healthy dish that is sure to become a regular in your meal rotation. Enjoy the simplicity and delicious results!
