Description
1 can (15 oz) chickpeas, drained and rinsed
½ cup dried cranberries
½ cup crumbled feta cheese
½ cup walnuts, chopped
¼ cup red onion, finely diced
2 cups fresh baby spinach or mixed greens
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt and black pepper to taste
Directions:
In a large mixing bowl, combine chickpeas, dried cranberries, feta cheese, walnuts, red onion, and baby spinach.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Drizzle the dressing over the salad and toss gently to coat all evenly.
Serve immediately or let it sit for 10 minutes to allow the flavors to meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions to perfectly assemble your chickpea salad.
- Prepare Ingredients: Thoroughly drain and rinse the chickpeas. Finely dice the red onion, chop the walnuts, and crumble the feta cheese if not pre-crumbled. Squeeze fresh lemon juice for the dressing.
- Make the Dressing: In a small bowl or jar, combine the olive oil, fresh lemon juice, honey (or maple syrup), and Dijon mustard. Whisk or shake vigorously until the mixture is fully emulsified. Season with salt and black pepper to taste.
- Combine Dry Ingredients: In a large mixing bowl, add the chickpeas, dried cranberries, chopped walnuts, diced red onion, and crumbled feta cheese. Toss these ingredients together gently.
- Add Greens & Dress: Add the fresh baby spinach or mixed greens to the bowl. Drizzle the prepared lemon dressing over the top.
- Toss and Rest: Using salad servers or two large spoons, toss the salad gently until all components are evenly coated with the dressing. For best flavor, let the salad sit for 10 minutes before serving to allow the chickpeas to absorb the dressing.
Serving Suggestions
This versatile salad can be enjoyed in several ways:
- As a light, standalone lunch.
- As a hearty side dish for grilled chicken, fish, or lamb.
- Scooped into whole-wheat pita pockets for a portable meal.
- Served over a bed of quinoa or farro to add whole grains and make it more filling.
- Topped with grilled halloumi or avocado slices for extra richness.
How-to Summary
This 10-minute, no-cook salad involves rinsing chickpeas, chopping a few ingredients, and whisking a simple lemon-honey vinaigrette. Combine everything in a large bowl, toss with the dressing, and let the flavors meld briefly before serving for a perfect balance of creamy, crunchy, sweet, and tangy flavors.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for best texture, combine all ingredients except the spinach and dressing. Store them separately in the fridge. Assemble and dress just before serving to prevent wilting.
What can I use instead of feta for a dairy-free version?
Omit the feta or use a dairy-free alternative. For a similar salty, tangy punch, add chopped Kalamata olives or a sprinkle of nutritional yeast.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The spinach will wilt, but the salad will still taste good.
Can I use a different nut?
Absolutely. Pecans, almonds, or pumpkin seeds (pepitas) are excellent substitutes for walnuts.
Is there a substitute for dried cranberries?
Yes, try dried cherries, chopped apricots, raisins, or even pomegranate arils for a different sweet and tart element.
Common Mistakes to Avoid
- Not rinsing the chickpeas: Always rinse canned chickpeas to remove the starchy liquid, which can affect the dressing’s flavor and texture.
- Over-dressing the salad: Start with half the dressing, toss, then add more as needed. You can always add more, but you can’t take it away.
- Adding dressing too early: Dressing the salad hours in advance will cause the spinach to become soggy and limp.
- Using stale nuts: Taste your walnuts before adding. Stale, bitter nuts can ruin the salad’s flavor profile.
Conclusion
This Chickpea, Cranberry, and Feta Salad is a testament to how simple ingredients can create an extraordinary meal. It’s incredibly quick to prepare, packed with texture and vibrant flavors, and offers endless versatility for substitutions. Whether you need a fast weekday lunch or an impressive side dish, this recipe is a reliable, delicious choice that is sure to become a regular in your rotation.
