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A delicious plate of Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

Feta and Cranberry Chickpea Salad with Lemon Vinaigrette

A refreshing salad that's perfect for any occasion, combining the tanginess of feta with the sweetness of cranberries.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 15-ounce can chickpeas drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped celery
  • 1/4 cup sunflower seeds
For the Lemon Vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large Bowl
  • Small Bowl
  • Whisk

Method
 

  1. Drain and rinse chickpeas. Finely chop red onion, celery, and parsley.
  2. In a small bowl or jar, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
  3. In a large bowl, combine chickpeas, feta, cranberries, red onion, celery, parsley, and sunflower seeds.
  4. Pour the vinaigrette over the salad and toss gently until well coated.
  5. Let sit for 15–30 minutes for flavors to meld, or serve immediately.

Notes

This salad is versatile and can be made ahead of time. Add more or less lemon juice to adjust the tanginess to your liking.