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Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

A fresh, no-cook Mediterranean salad with protein-packed chickpeas, tangy feta, sweet cranberries, and bright lemon vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 30 oz chickpeas 2 cans, drained and rinsed
  • 1 cup feta cheese crumbled
  • 0.75 cup dried cranberries
  • 0.5 red onion finely diced
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh mint chopped, optional
Lemon Vinaigrette
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Small jar or bowl for dressing
  • Cutting board
  • Knife

Method
 

  1. Whisk or shake together all vinaigrette ingredients until emulsified.
  2. In a large bowl, combine chickpeas, feta, cranberries, onion, tomatoes, cucumber, parsley, and mint.
  3. Pour vinaigrette over salad and toss gently to combine.
  4. Let sit for 10-15 minutes to allow flavors to meld.
  5. Serve chilled or at room temperature.

Notes

Best made ahead; flavors improve after chilling. Stores well in fridge for 4-5 days.