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A colorful bowl of chickpeas tossed with crumbled feta, dried cranberries, fresh herbs, and lemon vinaigrette.

Feta & Cranberry Chickpeas Recipe – Tangy Chickpea Salad with Lemon Vinaigrette

This Feta & Cranberry Chickpeas with Lemon Vinaigrette is a bright, protein-rich salad that’s perfect for lunch, meal prep, or a flavorful side dish. Creamy chickpeas are tossed with tangy feta, sweet dried cranberries, and a zesty lemon vinaigrette for a refreshing Mediterranean-inspired bowl. It’s quick to make, naturally vegetarian, and packed with texture and flavor. Serve it chilled or at room temperature—ideal for picnics, potlucks, or light dinners.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Light Dinner, Lunch, Side Dish
Cuisine Healthy, Mediterranean, Vegetarian
Servings 4
Calories 250 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • Cutting board and knife
  • Serving platter or bowls

Ingredients
  

Salad Base:

  • 1½ cups canned chickpeas (rinsed and drained)
  • ½ cup crumbled feta cheese
  • ¼ cup dried cranberries
  • ½ small red onion, finely diced
  • Optional: 1 cup chopped spinach or arugula

Lemon Vinaigrette:

  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Optional Toppings:

  • Fresh parsley or mint
  • Toasted almonds or pumpkin seeds

Instructions
 

  • Prepare Chickpeas: Rinse and drain chickpeas. Pat dry and season lightly with salt and pepper.
  • Chop Ingredients: Dice red onion, crumble feta, and measure cranberries. Optional: chop greens or herbs.
  • Make Vinaigrette: In a small bowl, whisk lemon juice, olive oil, mustard, garlic, salt, and pepper until emulsified.
  • Combine Salad: In a large bowl, toss chickpeas, onion, cranberries, and feta. Pour vinaigrette over and mix gently.
  • Let Flavors Meld: Allow salad to rest for 15–30 minutes before serving to enhance flavor.
  • Serve: Enjoy chilled, at room temperature, or over greens. Garnish with herbs or seeds if desired.

Notes

  • Use block feta for creamier texture and richer flavor.
  • For vegan version, substitute plant-based feta or omit cheese.
  • Add grains like quinoa or couscous for a heartier meal.
  • Swap cranberries for pomegranate seeds or dried cherries.
  • Salad keeps well in the fridge for up to 3 days.
  • Dressing can be made ahead and stored separately.
Keyword chickpea salad, cranberries, feta, Gluten-Free, lemon vinaigrette, meal prep, vegetarian