Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
½ cup crumbled feta cheese
¼ cup dried cranberries
½ cup cucumber, diced
¼ red onion, thinly sliced
2 tablespoons fresh parsley, chopped
For the Lemon Vinaigrette:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, combine chickpeas, crumbled feta, dried cranberries, cucumber, red onion, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 20-30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 250 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, gather all your ingredients and equipment. You will need a small mixing bowl, a whisk, a large salad bowl, and measuring spoons.
- Prepare the Vinaigrette: In the small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Whisk vigorously until the mixture is fully emulsified and slightly thickened. Season with 1/4 teaspoon each of salt and black pepper, whisking again to incorporate.
- Combine Salad Ingredients: In your large bowl, add the drained and rinsed chickpeas, diced cucumber, thinly sliced red onion, crumbled feta cheese, dried cranberries, and chopped fresh parsley.
- Assemble the Salad: Pour the prepared lemon vinaigrette over the salad ingredients. Using a large spoon or salad tongs, gently toss everything together until all components are evenly coated with the dressing.
- Rest and Serve: For the best flavor, cover the bowl and let the salad rest in the refrigerator for 20-30 minutes before serving. This allows the chickpeas to absorb the dressing and the flavors to meld beautifully.
Serving Suggestions
This versatile salad can be enjoyed in several ways. Serve it as a bright, protein-packed side dish alongside grilled chicken, fish, or lamb. For a satisfying vegetarian main course, serve it over a bed of fresh spinach or mixed greens, or stuff it into a pita pocket with a handful of arugula. To make it a more substantial meal, add grilled halloumi, avocado slices, or toasted walnuts or pecans for extra crunch and healthy fats.
How-to Summary
This Chickpea Feta Salad is a 10-minute, no-cook recipe. Simply whisk a tangy lemon-honey vinaigrette, toss it with chickpeas, feta, cranberries, cucumber, red onion, and parsley, then let it chill briefly before serving for maximum flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. Add a fresh squeeze of lemon juice before serving to revive the flavors.
What can I use instead of feta cheese?
For a dairy-free version, omit the feta or use a vegan feta alternative. For a different flavor profile, crumbled goat cheese or cubed mozzarella are excellent substitutes.
How do I properly drain and rinse canned chickpeas?
Pour the chickpeas into a colander and rinse under cold running water for 30 seconds, gently agitating them with your hand. This removes the excess sodium and the starchy liquid that can cause bloating.
Can I use dried chickpeas?
Absolutely. Use 1.5 cups of cooked chickpeas. Soak and cook them according to package directions, ensuring they are tender but not mushy, before cooling and adding to the salad.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The salad may become more moist as it sits; drain any excess liquid or refresh with a little extra olive oil and lemon juice.
Common Mistakes to Avoid
- Not Rinsing the Chickpeas: Skipping this step leaves a slimy texture and can overpower the salad with a canned taste.
- Over-mixing the Salad: Tossing too vigorously can break down the feta and crush the chickpeas. Fold gently to maintain texture.
- Skipping the Resting Time: Serving immediately doesn’t allow the sharpness of the onion to mellow or the flavors to combine. The short chill time is crucial.
- Using Bottled Lemon Juice: Freshly squeezed lemon juice is essential for the vinaigrette’s bright, clean flavor. Bottled juice can taste metallic and overly acidic.
Conclusion
This Chickpea Feta Salad with Lemon Vinaigrette is the perfect combination of simplicity and vibrant flavor. It’s a reliable, quick recipe that delivers a satisfying mix of protein, creamy cheese, sweet fruit, and crisp vegetables, all brought together by a zesty homemade dressing. Whether you need a fast weekday lunch or an impressive potluck dish, this salad is a guaranteed crowd-pleaser that proves healthy eating can be deliciously effortless.