Why Make This Recipe
Feta and Cranberry Chickpeas with Lemon Vinaigrette is not just delicious; it’s also packed with nutrients. This dish balances the protein from chickpeas with the tang of feta and the sweetness of cranberries. It’s quick to make, perfect for a side dish or a light lunch, and can be enjoyed at home or on the go. Plus, it’s a great way to add more plant-based meals to your diet.
How to Make Feta and Cranberry Chickpeas with Lemon Vinaigrette
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted sunflower seeds or chopped walnuts (optional)
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Directions
- In a large bowl, combine the chickpeas, feta cheese, dried cranberries, red onion, parsley, and sunflower seeds or walnuts, if using.
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until well mixed.
- Pour the vinaigrette over the chickpea mixture and gently toss to coat everything evenly.
- Let the dish sit for 10–15 minutes before serving to allow the flavors to blend.
- Serve chilled or at room temperature as a side dish or light lunch.
How to Serve Feta and Cranberry Chickpeas with Lemon Vinaigrette
This dish can be served chilled or at room temperature. It makes a great side for grilled meats or can be a light lunch on its own. Pair it with whole grain bread or on a bed of mixed greens for added freshness.
How to Store Feta and Cranberry Chickpeas with Lemon Vinaigrette
Store any leftovers in an airtight container in the refrigerator. The salad can be kept for up to 3 days. If possible, try to keep the vinaigrette separate until you’re ready to eat, so the salad stays fresh and crisp.
Tips to Make Feta and Cranberry Chickpeas with Lemon Vinaigrette
- Rinse the chickpeas well to remove excess sodium from the can.
- Adjust the sweetness by adding more or fewer cranberries based on your preference.
- Make it ahead of time for meal prep; it tastes even better after the flavors have had time to develop.
Variation
You can add other ingredients to customize your dish. Consider adding diced cucumber for crunch or a touch of diced jalapeño for heat. Feel free to swap the feta with goat cheese for a different flavor profile.
FAQs
Can I use fresh chickpeas instead of canned?
Yes, you can use cooked fresh chickpeas instead of canned. Just make sure they are fully cooked and cooled before mixing.
Is this dish suitable for vegetarians?
Yes, Feta and Cranberry Chickpeas with Lemon Vinaigrette is vegetarian-friendly.
Can I make this recipe vegan?
To make it vegan, simply omit the feta or use a plant-based feta alternative.
