I mixed feta, cranberries, and chickpeas with a lemon vinaigrette into a bright, quick dish that riffs on Cranberry Walnut Chickpea Salad and highlights clean, pantry-friendly ingredients.

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I fell for this Feta & Cranberry Chickpeas With Zesty Lemon Vinaigrette the first time I tasted it, its odd but right balance making me double take. Chickpeas give a satisfying bite while crumbled feta slices through with salty tang, and the sweet and tart notes somehow hang out together, not fighting.

It reads like a No Leaf Salad and honestly belongs on any Healthy Veggie Lunch Ideas list, cause it’s bright not boring. I write about food that surprises me, and this one keeps pulling me back, each spoonful promising a tiny surprise.

I can’t explain why.

Ingredients

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Chickpeas: packed with protein and fiber, keep you full, slightly nutty base.
Feta: creamy, salty, adds tang and calcium, boosts savory contrast to sweetness.
Dried cranberries: sweet tart bites, add carbs and antioxidants, brighten every forkful.
Cucumber: crisp, hydrating, low calorie, fresh texture that cools the dish down.
Lemon (juice + zest): zingy acidity, vitamin c, wakes flavors and balances richness.
Extra virgin olive oil: heart healthy fats, silky mouthfeel, helps vinaigrette cling.
Toasted walnuts: crunchy, earthy, add omega 3’s and a savory nutty finish.

Ingredient Quantities

2 cans (15 oz each) chickpeas drained and rinsed

8 oz feta cheese crumbled (about 1 cup)

1/2 cup dried cranberries

1 medium cucumber seeded and diced

1 cup cherry tomatoes halved

1 small red onion finely chopped or 3 scallions thinly sliced

1/2 cup fresh parsley chopped (loosely packed)

3 tablespoons fresh lemon juice (about 1 large lemon)

1 teaspoon lemon zest

1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 small garlic clove minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons toasted walnuts or slivered almonds chopped (optional)

How to Make this

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1. Drain and rinse both cans of chickpeas, then pat them mostly dry with paper towels or a clean kitchen towel so the dressing sticks better.

2. Prep the produce and cheeses: seed and dice the cucumber, halve the cherry tomatoes, finely chop the red onion or thinly slice the scallions, chop the parsley, and crumble the feta. Measure the dried cranberries and set everything aside.

3. Toast the nuts (if using): warm a small dry skillet over medium and toast the walnuts or slivered almonds for 3 to 5 minutes, stirring, until fragrant and lightly browned. Chop and let cool.

4. Make the lemon vinaigrette: in a bowl or jar combine 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake until emulsified.

5. In a large bowl combine the chickpeas, cucumber, cherry tomatoes, red onion or scallions, dried cranberries, chopped parsley and about three quarters of the crumbled feta.

6. Pour the vinaigrette over the salad and toss gently so you don’t smash the chickpeas or completely pulverize the feta. Make sure everything gets a light coating.

7. Taste and adjust: add a pinch more salt, a squeeze more lemon, or a touch more honey if it needs brightness or balance.

8. Let the salad sit at room temperature for 10 to 15 minutes so flavors meld, or chill for 30 minutes if you prefer it colder.

9. Before serving, sprinkle the toasted nuts and the reserved feta on top, give one gentle toss, and serve on its own, over greens, or with pita.

Equipment Needed

1. Large colander for draining and rinsing chickpeas
2. Paper towels or a clean kitchen towel to pat chickpeas mostly dry
3. Cutting board
4. Chef’s knife (and a smaller paring knife if you like)
5. Large mixing bowl for tossing the salad
6. Small bowl or jar with lid, or a whisk, for making the lemon vinaigrette
7. Small dry skillet for toasting nuts and a wooden spoon or spatula
8. Measuring spoons and a 1/4 cup measure (and a citrus reamer or juicer for the lemon)
9. Serving bowl and a large spoon or salad servers

FAQ

Q: Can I use fresh cranberries instead of the dried ones? A: You can but fresh cranberries are very tart and pretty firm, theyll overpower the salad unless you sweeten them a bit. Quick hack: simmer chopped fresh cranberries with 1-2 tablespoons sugar or maple syrup for 5 minutes, cool, then toss in. Or just swap in cherries or raisins if you want less fuss.

Q: How far ahead can I make this salad? A: Make the salad up to 1 day ahead, but keep the dressing separate if you can. Chickpeas hold up well, but feta can get softer and the cucumbers will release water. If making earlier than a day, wait to add nuts and feta until serving.

Q: Is there a good vegan or dairy free swap for the feta? A: Yes, use a firm vegan feta or marinated tofu cubes, or skip the cheese and add extra toasted nuts or seeds for that salty bite. Use maple syrup instead of honey to keep it fully vegan.

Q: How do I keep the salad from getting watery from the cucumber? A: Seed the cucumber and pat it dry with paper towels or salt it lightly and let it sit 10 minutes then squeeze out excess water. Also toss the dressing in just before serving if you want maximum crunch.

Q: Can I roast the chickpeas for crunch and how? A: Totally, roast them. Dry the rinsed chickpeas well, toss with 1 tablespoon oil and 1/2 teaspoon salt, bake at 400°F for 20-30 minutes until golden and crisp. Let them cool before adding so they stay crunchy.

Q: How long will leftovers keep and any reheating tips? A: Stored in an airtight container in the fridge itll last about 3-4 days. Dont reheat, this is best cold or room temp. If the dressing thickens, whisk in a splash of lemon juice or water to loosen before serving.

A Burst Of Freshness: Feta & Cranberry Chickpeas With Zesty Lemon Vinaigrette Recipe Substitutions and Variations

Chickpeas (2 cans): try cannellini or navy beans for a creamier bite, black beans for more color and a smoky note, or roasted cauliflower florets if you want a lower carb option.
Feta (8 oz): swap with goat cheese for a tangy creaminess, cotija for a saltier crumbly finish, or firm marinated tofu if you need a dairy free choice.
Dried cranberries (1/2 cup): use chopped dried cherries for similar tartness, golden raisins for milder sweetness, or fresh pomegranate seeds for juicy pops and extra crunch.
Toasted walnuts/slivered almonds (2 tbsp, optional): replace with toasted pumpkin seeds, sunflower seeds, or chopped pistachios for crunch and a different nutty flavor.

Pro Tips

– If you want crunch, roast about half the chickpeas on a baking sheet with a tiny drizzle of oil and a pinch of salt at 400 F for 12 to 18 minutes. Let them cool before you toss them in, they add texture and stop the salad from being all soft, but don’t overdo it or the flavor will get too toasty.

– Make the dressing first and emulsify it good. Whisk the mustard with the lemon, then slowly add the oil while whisking or shake everything hard in a jar. Taste as you go, add little bits of honey or salt at a time, because once you over-salt it you cant take it back.

– If your feta is too salty or sharp, crumble and soak it in a couple tablespoons of milk for 10 minutes then drain, or simply rinse briefly and pat dry. Also save a chunk of feta to crumble on top last minute so you get pockets of flavor instead of it melting into the salad.

– Keep crunchy bits separate till the end. Toasted nuts or seeds and any cucumbers you want extra-crisp should be added just before serving. And if you’re prepping ahead, store dressing separate and toss right before eating so nothing goes soggy.

A Burst Of Freshness: Feta & Cranberry Chickpeas With Zesty Lemon Vinaigrette Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I mixed feta, cranberries, and chickpeas with a lemon vinaigrette into a bright, quick dish that riffs on Cranberry Walnut Chickpea Salad and highlights clean, pantry-friendly ingredients.

Servings

servings

Calories

380

kcal

Equipment: 1. Large colander for draining and rinsing chickpeas
2. Paper towels or a clean kitchen towel to pat chickpeas mostly dry
3. Cutting board
4. Chef’s knife (and a smaller paring knife if you like)
5. Large mixing bowl for tossing the salad
6. Small bowl or jar with lid, or a whisk, for making the lemon vinaigrette
7. Small dry skillet for toasting nuts and a wooden spoon or spatula
8. Measuring spoons and a 1/4 cup measure (and a citrus reamer or juicer for the lemon)
9. Serving bowl and a large spoon or salad servers

Ingredients

2 cans (15 oz each) chickpeas drained and rinsed
8 oz feta cheese crumbled (about 1 cup)
1/2 cup dried cranberries
1 medium cucumber seeded and diced
1 cup cherry tomatoes halved
1 small red onion finely chopped or 3 scallions thinly sliced
1/2 cup fresh parsley chopped (loosely packed)
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon lemon zest
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons toasted walnuts or slivered almonds chopped (optional)

Directions

Drain and rinse both cans of chickpeas, then pat them mostly dry with paper towels or a clean kitchen towel so the dressing sticks better.
Prep the produce and cheeses: seed and dice the cucumber, halve the cherry tomatoes, finely chop the red onion or thinly slice the scallions, chop the parsley, and crumble the feta. Measure the dried cranberries and set everything aside.
Toast the nuts (if using): warm a small dry skillet over medium and toast the walnuts or slivered almonds for 3 to 5 minutes, stirring, until fragrant and lightly browned. Chop and let cool.
Make the lemon vinaigrette: in a bowl or jar combine 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake until emulsified.
In a large bowl combine the chickpeas, cucumber, cherry tomatoes, red onion or scallions, dried cranberries, chopped parsley and about three quarters of the crumbled feta.
Pour the vinaigrette over the salad and toss gently so you don’t smash the chickpeas or completely pulverize the feta. Make sure everything gets a light coating.
Taste and adjust: add a pinch more salt, a squeeze more lemon, or a touch more honey if it needs brightness or balance.
Let the salad sit at room temperature for 10 to 15 minutes so flavors meld, or chill for 30 minutes if you prefer it colder.
Before serving, sprinkle the toasted nuts and the reserved feta on top, give one gentle toss, and serve on its own, over greens, or with pita.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.