Description
Whip up a delicious Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe now! Packed with flavor and nutrients. Try it today!
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup crumbled feta cheese (about 6 oz)
- ⅔ cup dried cranberries
- ½ cup red onion, finely diced
- 1 medium cucumber, diced (about 1½ cups)
- 1 cup cherry tomatoes, halved
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, roughly chopped
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (approximately 1 large lemon)
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Zest of one lemon (approximately 1 teaspoon)
Instructions
- Step 1: Prepare the Chickpeas Drain both cans of chickpeas into a colander and rinse thoroughly under cold running water until the water runs clear. Give the colander a few good shakes to remove excess water, then gently pat the chickpeas dry with a clean kitchen towel or paper towels. This extra step prevents your Feta and Cranberry Chickpea Salad from becoming watery and helps the dressing adhere better to the chickpeas.
- Step 2: Chop Your Fresh Ingredients Dice the red onion into small, uniform pieces (about ¼-inch). If you find raw onion too pungent, soak the diced pieces in ice water for 10 minutes, then drain and pat dry—this will preserve the crunch while mellowing the flavor. Next, halve your cherry tomatoes and dice the cucumber into ½-inch pieces. Roughly chop the fresh herbs, keeping them fairly large for maximum flavor impact.
- Step 3: Create the Lemon Vinaigrette In a small bowl, combine the lemon juice, lemon zest, minced garlic, Dijon mustard, honey, dried oregano, salt, and pepper. Whisk until well combined. While continuously whisking, slowly drizzle in the olive oil until the dressing becomes slightly thickened and emulsified. Take a moment to taste your dressing and adjust the seasonings if needed—it should be bright and tangy with a hint of sweetness.
- Step 4: Assemble Your Salad In a large mixing bowl, combine the prepared chickpeas, diced cucumber, halved cherry tomatoes, red onion, dried cranberries, and fresh herbs. Gently fold in the crumbled feta, being careful not to break it up too much—you want those distinct pockets of creamy saltiness throughout your salad.
- Step 5: Dress and Serve Drizzle about three-quarters of the prepared lemon vinaigrette over your salad ingredients. Using two large spoons, gently toss until everything is evenly coated, being careful not to mash the chickpeas or break up the feta too much. Let the Feta and Cranberry Chickpea Salad sit for at least 15 minutes before serving to allow the flavors to meld. Taste and add the remaining dressing if needed, then serve at room temperature or chilled.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg