Description
For the Salad
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled
1/3 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup toasted almonds or walnuts, chopped
For the Orange Vinaigrette
3 tablespoons fresh orange juice
1 tablespoon orange zest
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
In a large bowl, combine chickpeas, feta cheese, dried cranberries, red onion, parsley, and toasted almonds.
In a small bowl, whisk together orange juice, orange zest, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Pour the vinaigrette over the salad and toss gently to coat all .
Let the salad sit for 10–15 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with extra parsley and feta if desired.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 280 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Ingredients: Drain and rinse the chickpeas thoroughly. Finely chop the red onion and fresh parsley. Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop them. Crumble the feta cheese.
2. Make the Vinaigrette: In a small bowl, zest and juice the orange. Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
3. Combine the Salad: In a large mixing bowl, add the chickpeas, feta, cranberries, red onion, parsley, and toasted nuts.
4. Dress and Marinate: Pour the vinaigrette over the salad ingredients. Using a large spoon or spatula, gently toss until everything is evenly coated. Cover the bowl and let it rest at room temperature for 10-15 minutes to allow the flavors to combine.
5. Final Touches: Give the salad one final gentle toss before transferring to a serving dish. Garnish with extra crumbled feta and parsley.
Serving Suggestions
This vibrant salad is incredibly versatile. Serve it as a hearty standalone lunch. It pairs perfectly with grilled chicken, fish, or lamb for a complete dinner. For a picnic or potluck, pack it in a sealed container—it travels beautifully. You can also serve it over a bed of fresh spinach or arugula to add more greens, or stuff it into a pita pocket for a delicious handheld meal.
How-to Summary
This Chickpea & Feta Salad with Orange Vinaigrette is a 10-minute, no-cook recipe. Simply combine drained chickpeas, feta, cranberries, red onion, parsley, and toasted nuts. Whisk together a fresh vinaigrette of orange juice, zest, olive oil, vinegar, honey, and mustard. Toss everything together and let it marinate briefly for maximum flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance and store it covered in the refrigerator. Add the nuts just before serving to keep them crunchy.
What can I use instead of feta cheese? For a different flavor, try crumbled goat cheese or cubed halloumi. For a dairy-free version, use a vegan feta alternative or simply omit it.
How can I make this recipe vegan? Omit the feta cheese or use a plant-based alternative, and substitute the honey with maple syrup or agave nectar in the vinaigrette.
Are there any nut-free alternatives? Absolutely. For a nut-free crunch, replace the almonds or walnuts with toasted sunflower seeds or pumpkin seeds (pepitas).
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the nuts may soften slightly.
Common Mistakes to Avoid
Avoid using canned chickpeas without rinsing them, as the liquid can be starchy and salty. Do not skip toasting the nuts—this step is crucial for deepening their flavor and adding essential crunch. When making the vinaigrette, ensure you whisk it thoroughly until emulsified; a separated dressing won’t coat the salad evenly. Finally, do not skip the 10-15 minute marinating time, as this allows the chickpeas to absorb the dressing and the flavors to meld perfectly.
Conclusion
This Chickpea & Feta Salad with Orange Vinaigrette is a testament to how simple ingredients can create an extraordinary dish. It’s quick, nutritious, packed with contrasting textures and bright flavors, and endlessly adaptable to your dietary needs. Perfect for a busy weeknight or a special gathering, this salad is sure to become a reliable favorite in your recipe collection.
