Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup red onion, finely diced
1/4 cup toasted pecans, chopped
1/4 cup fresh parsley, chopped
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp smoked paprika
Salt & black pepper to taste
For the Honey Balsamic Dressing:
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Set aside.
Season the Chickpeas: In a mixing bowl, toss chickpeas with cinnamon, cumin, smoked paprika, salt, and black pepper.
Assemble the Salad: Add crumbled feta, dried cranberries, red onion, toasted pecans, and fresh parsley to the seasoned chickpeas.
Dress & Toss: Drizzle the honey balsamic dressing over the salad and toss gently to combine.
Chill & Serve: Let the salad sit for 10-15 minutes to allow flavors to meld. Serve at room temperature or slightly chilled.
Enjoy this sweet, spiced, and tangy chickpea salad as a light meal or side dish!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfectly balanced salad every time.
- Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring frequently, until fragrant. This enhances their flavor and adds crunch.
- Prepare the Dressing: In a small bowl or jar, vigorously whisk or shake the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
- Season the Chickpeas: Pat the drained chickpeas dry with a paper towel. Place them in a large mixing bowl and toss with the cinnamon, cumin, smoked paprika, salt, and pepper until evenly coated.
- Combine Dry Ingredients: To the seasoned chickpeas, add the feta cheese, dried cranberries, finely diced red onion, toasted pecans, and chopped parsley.
- Final Toss: Drizzle the prepared dressing over the salad. Using a large spoon or spatula, gently toss everything together until all components are lightly and evenly dressed.
- Rest and Serve: Allow the salad to sit for 10-15 minutes at room temperature before serving. This lets the flavors meld beautifully.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a hearty, protein-packed lunch on a bed of fresh spinach or arugula. It makes an excellent side dish for grilled chicken, lamb, or fish. For a festive touch, serve it in lettuce cups or as a filling for whole-wheat pita pockets. It’s perfect for picnics, potlucks, and meal prep.
How-to Summary
Toast pecans for depth. Whisk dressing ingredients until smooth. Toss dried chickpeas with spices. Combine all salad components in a large bowl. Gently fold in the dressing. Let the salad rest for 10-15 minutes before serving to enhance the flavors.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. Store it undressed in the refrigerator and add the dressing and nuts just before serving to maintain texture.
What can I use instead of feta cheese? For a dairy-free version, substitute with vegan feta or creamy avocado chunks. Goat cheese also works wonderfully.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
Can I use a different vinegar? Absolutely. Apple cider vinegar or red wine vinegar can replace balsamic, though the flavor profile will be slightly less sweet and rich.
Is there a way to make the salad crispier? For extra crunch, roast the seasoned chickpeas at 400°F for 15-20 minutes before adding them to the salad.
Common Mistakes to Avoid
- Using Wet Chickpeas: Not drying the canned chickpeas can make the salad watery and prevent the spices from sticking.
- Skipping the Toasting Step: Raw nuts lack the deep, roasted flavor that toasted pecans provide.
- Over-dressing: Add dressing gradually to avoid a soggy salad. You can always add more.
- Not Letting it Rest: Serving immediately doesn’t allow the sweet, savory, and spiced flavors to fully combine.
Conclusion
This Chickpea and Feta Salad is a masterclass in balancing textures and flavors—creamy, crunchy, sweet, and tangy. It’s incredibly simple to prepare yet delivers a sophisticated taste that’s perfect for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crowd-pleasing dish that’s as nutritious as it is delicious. Give it a try and enjoy this vibrant, satisfying salad.
