Description
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey (or sweetener of choice)
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine the chickpeas, crumbled feta, and dried cranberries.
Pour the lemon vinaigrette over the chickpea mixture and toss gently to combine.
Garnish with fresh chopped parsley and serve immediately, or refrigerate for later use.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 220 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Vinaigrette: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of honey, and 1/2 teaspoon of Dijon mustard. Whisk vigorously until the mixture is fully emulsified—this means the oil and acid are completely blended and slightly thickened. Season with salt and pepper to taste.
- Combine Main Ingredients: In a separate, larger mixing bowl, add the drained and rinsed chickpeas, 1/4 cup of crumbled feta cheese, and 1/4 cup of dried cranberries.
- Dress the Salad: Pour the prepared lemon vinaigrette over the chickpea mixture. Using a large spoon or spatula, toss gently but thoroughly to ensure every component is evenly coated with the dressing.
- Final Touches: Transfer the salad to a serving dish. Garnish generously with freshly chopped parsley for a burst of color and freshness.
- Serve or Store: This salad can be enjoyed immediately for the brightest flavors. For a more infused taste, cover and refrigerate for at least 30 minutes before serving.
Serving Suggestions
This versatile chickpea salad shines in various settings. Serve it as a protein-packed vegetarian main course over a bed of fresh spinach or arugula. It makes an excellent side dish for grilled chicken, fish, or lamb. For a satisfying lunch, pack it in a container or use it as a hearty filling for whole-wheat pita pockets or wraps. To elevate a party spread, serve it in a hollowed-out tomato or bell pepper cup.
How-to Summary
Whisk oil, lemon, honey, and mustard for the dressing. Toss with chickpeas, feta, and cranberries. Garnish with parsley and serve.
Frequently Asked Questions
Can I use canned chickpeas without rinsing them?
No, it’s crucial to rinse and drain them. This removes the excess sodium and the starchy liquid from the can, which can affect the texture and flavor of your salad.
How long will this salad last in the fridge?
Stored in an airtight container, it will keep well for up to 3 days. The flavors will continue to meld, though the cranberries may soften slightly.
What can I use instead of feta cheese?
For a dairy-free or different flavor profile, try crumbled goat cheese, cubed avocado, or a handful of chopped kalamata olives.
Is there a substitute for honey in the vinaigrette?
Absolutely. Maple syrup, agave nectar, or a pinch of sugar will work well to balance the acidity of the lemon.
Can I make this salad ahead of time?
Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance, but add the fresh parsley garnish just before serving to maintain its vibrant color and texture.
Common Mistakes to Avoid
- Not Whisking the Dressing Enough: Failing to properly emulsify the vinaigrette will result in a separated, oily dressing. Whisk until fully combined.
- Over-mixing: Tossing the salad too aggressively can crush the chickpeas and make the feta disintegrate. Fold gently.
- Skipping the Fresh Lemon Juice: Bottled lemon juice lacks the bright, fresh flavor essential to this recipe. Always use fresh.
- Forgetting to Season: Taste and adjust the salt and pepper after combining everything. Chickpeas and feta need proper seasoning.
Conclusion
This Chickpea, Feta, and Cranberry Salad is a testament to how simple ingredients can create a truly extraordinary dish. In just 10 minutes, you get a perfect balance of creamy, tangy, sweet, and savory flavors, along with fantastic texture. It’s a reliable recipe for busy weeknights, healthy lunches, and impressive potlucks. By following the step-by-step guide and avoiding common pitfalls, you’ll master a delicious, versatile salad that is sure to become a regular in your meal rotation.