Description
Feta and Cranberry Chickpeas is a quick, flavor-packed salad made with tender chickpeas, tangy feta, sweet dried cranberries, herbs, and a simple vinaigrette—perfect for lunch, sides, or meal prep.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
½ cup crumbled feta cheese
¼ cup dried cranberries
2 tablespoons chopped walnuts or pistachios
¼ cup chopped fresh parsley or basil
For the Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
½ teaspoon honey or maple syrup (optional)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Drain and rinse the chickpeas thoroughly, then pat dry.
In a large bowl, combine chickpeas, dried cranberries, chopped nuts, and fresh herbs.
In a small bowl, whisk together olive oil, apple cider vinegar, honey (if using), salt, and black pepper.
Pour the dressing over the chickpea mixture and toss gently to coat.
Add crumbled feta and fold lightly.
Chill for 15–30 minutes before serving, or serve immediately.
Notes
Add feta just before serving if making ahead.
For extra protein, mix in cooked quinoa.
Swap feta for plant-based cheese to make it dairy-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg