Looking for a light, refreshing, and protein-packed salad that’s ready in minutes? This Feta and Cranberry Chickpea Salad combines sweet, tangy, and savory flavors into one simple dish. It’s perfect for a quick lunch, a picnic side, or even a healthy snack.
The lemon vinaigrette ties everything together with a bright, zesty finish.
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Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
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1. Mix the Salad Base
In a large bowl, combine:
- Chickpeas
- Dried cranberries
- Crumbled feta
- Thinly sliced red onion
Toss gently to blend the ingredients.
2. Prepare the Lemon Vinaigrette
In a small bowl, whisk together:
- Olive oil
- Lemon juice
- Honey or maple syrup
- Dijon mustard
- Salt and pepper
Whisk until fully emulsified.
3. Dress and Finish
- Drizzle the vinaigrette over the chickpea mixture
- Toss everything until evenly coated
- Garnish with fresh chopped parsley if desired
Let sit for 15–20 minutes in the fridge for even better flavor—or serve immediately.
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Why You’ll Love This Salad
- No cooking required
- Vegetarian-friendly and rich in protein
- A perfect mix of creamy, tart, and savory
- Travels well for lunchboxes or outdoor meals
Nutrition Estimate (Per Serving)
- Calories: ~280
- Protein: ~9g
- Carbs: ~28g
- Fat: ~14g
(Based on 3 servings from the recipe)
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