A Burst Of Freshness: Feta & Cranberry Chickpeas With Zesty Lemon Vinaigrette Recipe

I’m sharing my quick Feta & Cranberry Chickpeas with Lemon Vinaigrette as a lighter twist on Cranberry Walnut Chickpea Salad, packed with vibrant flavors and healthy ingredients that make a perfect lunch or dinner addition.

I love recipes that surprise you and save time. My Feta & Cranberry Chickpeas With Zesty Lemon Vinaigrette is exactly that, bright and a little cheeky.

I rely on chickpeas for bulk and crumbled feta for that salty, tangy bite, it comes together fast and keeps its snap. It feels like something from Healthy Veggie Lunch Ideas but with a twist, kind of a cousin to Cranberry Walnut Chickpea Salad, yet not the same.

Try it when you want bold flavor without fuss, you might even end up making it every week.

Ingredients

• Chickpeas: Little protein bombs, high in fiber and make the salad filling and chewy.
• Feta cheese: salty tang, adds creaminess, packs calcium and a little protein.
• Dried cranberries: sweet chew, bring bright tart bites and extra carbs to balance flavors.
• Lemon: bright acid notes, freshens everything, gives vitamin C and lively zip.
• Extra virgin olive oil: heart healthy fats, silky mouthfeel, helps flavors meld together.
• Spinach: tender greens, boosts vitamins fiber iron, keeps the salad light and green.
• Almonds: toasted crunch, add healthy fat and texture, optional but very good.

Ingredient Quantities

• 2 cans (15 oz each) chickpeas, drained and rinsed about 3 cups
• 3/4 cup dried cranberries
• 6 oz feta cheese, crumbled (about 1 cup)
• 1 small red onion, finely chopped
• 1 medium cucumber, seeded and diced
• 1/2 cup chopped fresh parsley
• 4 cups baby spinach or mixed salad greens, roughly chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup toasted sliced almonds or chopped walnuts optional

How to Make this

1. Drain and rinse the chickpeas well and pat them mostly dry with paper towels (about 3 cups). Its good to smash a few with the back of a fork so some bits catch the dressing.

2. If using nuts, toast 1/4 cup sliced almonds or chopped walnuts in a dry skillet over medium heat until fragrant and slightly browned, about 2 to 3 minutes, then cool and chop if needed.

3. Make the lemon vinaigrette: in a small bowl or jar combine 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified, taste and adjust sweetness or salt if needed.

4. Chop 1 small red onion finely, seed and dice 1 medium cucumber, roughly chop 1/2 cup fresh parsley and 4 cups baby spinach or mixed greens, and crumble 6 oz feta (reserve a little for garnish).

5. In a large bowl combine the chickpeas, 3/4 cup dried cranberries, most of the crumbled feta, red onion, cucumber, parsley, and the chopped greens.

6. Pour the vinaigrette over the salad and toss gently but thoroughly so everything gets coated, add the toasted nuts if using.

7. Let the salad sit at room temperature for 10 to 15 minutes so the flavors meld; then toss again and taste.

8. Adjust seasoning as needed remember feta adds salt so add extra kosher salt sparingly, and add a splash more lemon if you want it brighter.

9. Serve at room temp or chilled, garnish with the reserved feta and a few extra nuts. This keeps well in the fridge for 2 to 3 days but its best to add the greens and nuts right before serving if you make it ahead.

10. Quick hacks: rinse and dry chickpeas well so dressing sticks, toast nuts to boost flavor, and save some dressing to freshen leftovers before eating.

Equipment Needed

1. Can opener (for the chickpea cans)
2. Colander or fine mesh strainer, to drain and rinse the chickpeas
3. Paper towels or a clean kitchen towel to pat the chickpeas mostly dry so the dressing sticks
4. Small bowl or jar with lid, to whisk or shake the lemon vinaigrette
5. Whisk or fork for emulsifying the dressing and tasting
6. Dry skillet for toasting sliced almonds or chopped walnuts, and a spatula to stir
7. Cutting board and a sharp chef’s knife to chop the onion, cucumber and parsley, and to crumble feta
8. Large mixing bowl and salad tongs or a big spoon to combine and toss everything
9. Measuring cups and spoons for the oil, lemon juice, mustard, honey and seasonings

FAQ

A Burst Of Freshness: Feta & Cranberry Chickpeas With Zesty Lemon Vinaigrette Recipe Substitutions and Variations

• Chickpeas (2 cans / ~3 cups) – swap with cannellini or great northern beans (same volume) for a similar creamy bite; or use 3 cups cooked green lentils for a smaller, softer texture; or try a 14 oz block extra-firm tofu, cubed and lightly pan-seared for a protein-forward, lower-fiber twist.
• Dried cranberries (3/4 cup) – swap with dried cherries or golden raisins (equal amount) for similar chew and sweetness; for a fresher tart pop use 3/4 cup pomegranate arils but add them just before serving so they dont go soggy.
• Feta (6 oz / ~1 cup crumbled) – swap with goat cheese or ricotta salata (use same weight) for tangy creaminess; cotija or queso fresco work if you want a firmer, saltier crumble; vegan feta also works for dairy-free bowls.
• Toasted sliced almonds or chopped walnuts (1/4 cup) – swap with pepitas or roasted sunflower seeds (same volume) for a nut-free crunch; chopped pistachios add great color and richer flavor; toasted sesame seeds give a toasty bite too.

Pro Tips

– Pat the chickpeas really dry and smash a handful with the back of a fork so bits catch the dressing, otherwise the dressing just slides off and it tastes flat.

– Toast the nuts till theyre fragrant and only add them right before serving, they lose their crunch fast and you want that contrast.

– Emulsify the dressing well and taste as you go, add a touch more honey if it tastes sharp or a squeeze more lemon if it needs brightness, but go easy on extra salt since the feta is already salty.

– Let the salad sit at room temp for 10 to 15 minutes so the flavors meld, and if you make it ahead keep the greens and nuts separate and save a little extra dressing to freshen leftovers.