Feta Cranberry Chickpeas Lemon

Feta and Cranberry Chickpeas with Lemon Vinaigrette offers the kind of fresh flavor that brightens up any meal in minutes. The creamy feta pairs beautifully with juicy chickpeas and tart dried cranberries all tied together with a zippy lemon dressing. It is just right for a simple lunch or as an unexpected side for a gathering.

Ingredients

• Chickpeas canned: give substance and healthy protein always rinse well for best texture and taste
• Feta cheese crumbled: adds creamy saltiness look for blocks packed in brine for fresher flavor
• Dried cranberries: add a chewy tart-sweet contrast select plump ones for maximum juiciness
• Cucumber: offers light crunch and freshness choose firm cucumbers with bright skin
• Red onion sliced ultra thin: delivers a bit of bold punch soak slices briefly in cold water for milder flavor
• Fresh parsley: brings a bright green finish pick perky leaves with no wilt
• Extra virgin olive oil: forms the rich base of your vinaigrette pick a fruity variety if you can
• Fresh lemon juice: gives tanginess squeeze just before mixing for zing
• Dijon mustard: a touch for emulsifying the dressing use a brand with good heat and body
• Honey or maple syrup: for light sweetness use real honey or pure maple syrup if vegan
• Salt and pepper to taste: seasoning is key use flaked sea salt and freshly cracked pepper for best results

Step-by-Step Instructions

Rinse and Combine:

Start by draining and rinsing chickpeas under cool water until no foam remains and then pat dry Combine chickpeas feta dried cranberries diced cucumber and red onion in a large mixing bowl Use a gentle hand to avoid crushing the feta

Make the Lemon Vinaigrette:

In a separate small bowl whisk together olive oil fresh lemon juice Dijon mustard honey or maple syrup salt and pepper Whisk vigorously until the dressing looks slightly creamy and thickened

Dress and Toss:

Pour vinaigrette evenly over chickpea mixture Toss slowly and gently with a large spoon until everything looks lightly coated Make sure every bite will get a little of the tart dressing

Parsley and Serve:

Sprinkle chopped fresh parsley over the top right before serving You can enjoy immediately or let it chill in the fridge for half an hour for the flavors to meld together

Save

My favorite part is the zingy lemon vinaigrette which brightens the whole bowl and I remember my family first tasting this at a spring potluck They scraped the bowl clean before I even got a second helping

Storage Tips

Store leftovers in an airtight glass container in the fridge for up to three days Feta and chickpeas both hold up well to chilling but if you add tender greens do those just before serving The flavors will deepen as it sits

Ingredient Substitutions

You can swap feta for goat cheese or a vegan feta style if dairy free Dried cherries or chopped apricots work in place of cranberries Add diced bell peppers for extra crunch Replace honey with agave or maple for a vegan dressing

Serving Suggestions

Spoon this over a bed of arugula or baby spinach for an extra fresh salad Serve as a side with grilled chicken or salmon or turn into a main by tossing cooked quinoa or pearl couscous right into the bowl

Cultural Vibes

This salad takes inspiration from Mediterranean flavors with the lemon olive oil and feta while the cranberries add a North American twist It is a fusion that feels both familiar and special drawing from classic mezze and modern picnic food

Recipe FAQs

→ Can I substitute the feta cheese?

Yes, you can use a vegan cheese alternative or omit the feta for a dairy-free option.

→ What can I add for more texture?

Try adding bell peppers, avocado, or even some cooked quinoa or couscous for extra texture and substance.

→ How far in advance can I make this salad?

You can prepare it a few hours ahead. For best texture, add the vinaigrette and feta right before serving.

→ Is this salad suitable for meal prep?

Yes, it stores well in the fridge for up to two days. Keep the dressing separate to maintain texture.

→ How do I make the vinaigrette vegan?

Replace honey with maple syrup for a fully vegan lemon vinaigrette.