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Feta & Cranberry Chickpea Salad with Lemon Vinaigrette

A vibrant salad featuring protein-rich chickpeas, tangy feta cheese, and sweet cranberries, all tied together with a zesty lemon vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup feta cheese, crumbled
  • ½ cup dried cranberries
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • ¼ red onion, thinly sliced
  • Fresh parsley, chopped (optional)
Vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by dicing the cucumber, bell pepper, and thinly slicing the red onion. Place them in a large mixing bowl.
  2. Add the rinsed chickpeas and dried cranberries to the bowl with the vegetables. Crumble the feta cheese on top.
Make the Vinaigrette
  1. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until fully blended.
Combine and Serve
  1. Drizzle the vinaigrette over the salad ingredients and toss everything gently until well combined. Be careful not to mash the feta!
  2. Give the salad a taste and adjust the seasoning if necessary. Add more lemon juice if you prefer a zippier flavor.
  3. Serve immediately or refrigerate for about 30 minutes to let the flavors meld together if you have the time!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Toss and serve cold or at room temperature.