Feta & Cranberry Chickpeas with Lemon Vinaigrette

Posted on May 30, 2025

Quick & Healthy Chickpea Salad with Feta, Cranberries & Lemon Dressing

Looking for a light, zesty dish that’s both comforting and refreshing? These Feta & Cranberry Chickpeas with Lemon Vinaigrette are your new go-to! This salad-style recipe is creamy from the feta, slightly sweet from dried cranberries, and brightened with a simple lemon vinaigrette. It’s protein-packed, super easy to throw together, and perfect for quick lunches or easy weeknight dinners.

Why You’ll Love This Recipe

This recipe is everything you want in a quick, healthy meal—fresh, flavorful, and fuss-free! It’s packed with protein and fiber thanks to chickpeas, and the combination of salty feta and tangy-sweet cranberries makes every bite pop. The lemon vinaigrette ties it all together with a zingy freshness that keeps it light and crave-worthy. Plus, it’s totally customizable—great for vegetarians, and easy to adapt for meal prep or gatherings. Whether you’re tossing it together for lunch or serving it at your next brunch, this dish always delivers big on taste and simplicity.

Ingredients

This dish keeps things simple with pantry staples and a few fresh items. You can find everything at your local grocery store, and you might already have most of it on hand! Here’s what you’ll need:

For the salad:

1 (15 oz) can chickpeas, drained and rinsed
½ cup crumbled feta cheese
⅓ cup dried cranberries
¼ cup chopped red onion
¼ cup chopped fresh parsley (optional, but recommended)

For the lemon vinaigrette:

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon honey or maple syrup
Salt and pepper to taste

Instructions

This recipe comes together in just a few easy steps—no cooking required! Perfect for busy days or when you just want something fresh and effortless.

Step-by-step instructions:

Prep your ingredients
Drain and rinse the chickpeas, crumble the feta, and chop your red onion and parsley.
Make the vinaigrette
In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined. Set aside.
Assemble the salad
In a large mixing bowl, combine chickpeas, cranberries, red onion, parsley, and feta.
Dress it up
Pour the lemon vinaigrette over the chickpea mixture and toss gently to coat everything evenly.
Taste and adjust
Give it a quick taste—add a pinch more salt, pepper, or lemon juice if you’d like a bit more brightness.
Serve or chill
You can enjoy it right away or refrigerate for 30 minutes to let the flavors meld together even more.

Servings and Timing

This dish is designed for convenience without sacrificing flavor. It’s great as a light lunch, a side dish, or even a meal prep option for the week.

Servings: 2 main dish servings or 4 side servings
Prep Time: 10 minutes
Chill Time (optional): 30 minutes
Total Time: 10–40 minutes (depending on whether you chill it)

Tips and Variations

This recipe is super flexible, so feel free to get creative or use what you have on hand!

Substitutions & Add-Ins:

Cheese Swap: Not a fan of feta? Try goat cheese or a dairy-free feta alternative.
Add More Veggies: Cucumber, cherry tomatoes, or diced bell peppers add extra crunch and color.
Boost the Protein: Toss in some grilled chicken or quinoa to make it more filling.
Go Nutty: Add a handful of toasted almonds or walnuts for crunch.
Make it a wrap: Scoop the mix into pita pockets or wrap it in a tortilla for a quick lunch on the go.

Serving Suggestions:

Serve over a bed of greens for a hearty salad.
Pair it with crusty bread or pita chips.
Great as a picnic or potluck side—it holds up well at room temp!

Storage

One of the best things about this dish? It stores beautifully! Perfect for making ahead or enjoying leftovers the next day.

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Meal prep tip: If you’re prepping in advance, consider storing the lemon vinaigrette separately and tossing it in just before serving to keep everything crisp and fresh.
Freezing: Not recommended, as the feta and vinaigrette don’t freeze well and may become watery or grainy when thawed.

Frequently Asked Questions

1. Can I use canned chickpeas for this recipe?
Absolutely! Just rinse and drain them well before using.

2. Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Just double-check your mustard and feta labels to be safe.

3. What can I use instead of cranberries?
Raisins, chopped dried apricots, or dried cherries all work well as sweet alternatives.

4. How long can this salad sit out at room temperature?
Up to 2 hours is fine. If you’re serving it outdoors, keep it chilled or in a cooler if possible.

5. Can I make this vegan?
Yes! Swap the feta for a plant-based cheese and use maple syrup instead of honey.

6. What protein can I add to make it more filling?
Grilled chicken, tofu, tuna, or even hard-boiled eggs are great additions.

7. Can I make the vinaigrette ahead of time?
Definitely. It keeps in the fridge for up to a week in a sealed jar—just shake before using!

Conclusion

There you have it—Feta & Cranberry Chickpeas with Lemon Vinaigrette, a simple yet flavor-packed recipe that’s perfect for busy weekdays, meal prep, or your next get-together. With creamy feta, sweet cranberries, and a zingy lemon dressing, every bite feels fresh and satisfying.

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