Chickpea Salad with Feta & Cranberries and Lemon Vinaigrette
A bright, crunchy chickpea salad with feta, dried cranberries, and a zesty lemon vinaigrette. Perfect for make-ahead lunches and easy sides.
Ingredients
- 2 cans chickpeas 15 oz each, drained and rinsed
- 1 cup English cucumber small dice
- 1/2 cup celery thinly sliced
- 1/4 cup red onion finely diced
- 1/2 cup dried cranberries
- 1/2 cup fresh parsley chopped
- 1/3 cup almonds or pistachios chopped, toasted
- 4 oz feta cheese crumbled
- 1 tsp lemon zest finely grated
- 3 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 2 tsp honey or maple syrup
- 1 clove garlic finely grated or minced
- kosher salt to taste
- freshly ground black pepper to taste
- 2 cups baby spinach or arugula optional, for serving
Instructions
- Make the vinaigrette: In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, Dijon, honey, garlic, 1/2 teaspoon salt, and several grinds of black pepper until emulsified.
- Prep the chickpeas: Rinse and drain the chickpeas very well, then pat them dry with a clean towel so the dressing clings.
- Combine the base: Add chickpeas, cucumber, celery, red onion, cranberries, and parsley to the bowl. Toss to coat evenly in the vinaigrette.
- Rest for flavor: Let the salad sit for 10 minutes so the chickpeas absorb some dressing. Taste and add more salt, pepper, or a splash of lemon if needed.
- Toast the nuts (optional but recommended): In a small dry skillet over medium heat, toast the almonds or pistachios, stirring often, until fragrant and lightly golden, 3 to 4 minutes. Transfer to a plate to cool.
- Finish and serve: Fold in the feta and toasted nuts just before serving. Serve chilled or at room temperature, over baby spinach or arugula if you like.
- Store: Refrigerate leftovers in an airtight container for up to 4 days. Stir and brighten with a squeeze of lemon before serving again.
Notes
- If your red onion is strong, soak the diced onion in cold water for 10 minutes, then drain and pat dry.
- For extra zip, add 1 teaspoon red wine vinegar to the vinaigrette.
- If the salad tightens up after chilling, loosen it with 1 to 2 teaspoons olive oil and a squeeze of lemon.