This chickpea salad is a perfect example of how simple, accessible ingredients can be turned into a vibrant, nutritious, and satisfying dish. Chickpeas are high in protein and keep you full for longer, salty feta enhances the flavor, and dried cranberries add a pleasant sweet-tart note. A light lemon dressing makes the salad fresh and well-balanced.
This salad works for everyday meals, a plant-based menu (omit the cheese), or as a colorful starter for a party.
Ingredients (serves 4)
For the salad:
- Canned chickpeas – 1 cup (240 g), drained
- Feta cheese – 3.5 oz (100 g)
- Dried cranberries – ¼ cup (50 g)
- Red onion – 1 small (about 1.5 oz / 40 g)
- Fresh parsley – ½ cup, chopped (15 g)
For the lemon dressing:
- Extra virgin olive oil – 3 tbsp (40 g)
- Lemon juice – 1.5 tbsp (25 g)
- Honey – 2 tsp (10 g)
- Mild mustard – 2 tsp (10 g)
- Salt – to taste
- Freshly ground black pepper – to taste
Instructions
1. Prepare the chickpeas
Drain and rinse the canned chickpeas under cold water, letting all liquid drain completely.
2. Prep the ingredients
- Finely chop the red onion.
- Rinse and finely chop the parsley.
- Cut feta into cubes or crumble by hand.
- If the dried cranberries are very dry, soak them in warm water for 5–7 minutes, then drain.
3. Assemble the salad
In a large bowl, combine chickpeas, feta, cranberries, red onion, and parsley. Gently mix to combine.
4. Make the dressing
In a small bowl, whisk together olive oil, lemon juice, honey, and mustard. Season with salt and pepper.
5. Dress and serve
Pour the lemon dressing over the salad, gently toss, and let sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Tips and Variations
- Substitute feta with brynza or another soft brined cheese.
- For a more intense flavor, add a bit of lemon zest to the dressing.
- The salad keeps in the refrigerator for up to 24 hours and tastes even better after marinating.
- Optionally, add fresh cucumber or bell pepper for extra crunch.
Serving Suggestions
This salad works as a light main dish or as a side to fish, chicken, or roasted vegetables. Serve with a slice of fresh bread or flatbread.