![- 1 can (15 oz) chickpeas, drained and rinsed - 1 cup crumbled feta cheese - 1/2 cup dried cranberries - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon honey (or maple syrup for a vegan option) - Salt and pepper to taste Chickpeas are the star of this recipe. They are packed with protein and fiber. Feta adds a creamy texture and tangy flavor. Dried cranberries bring sweetness and a pop of color. This mix is not just tasty; it also offers many health benefits. In each serving, you will find about 300 calories. This dish includes around 12 grams of protein, 15 grams of fat, and 30 grams of carbohydrates. You also get 6 grams of fiber. Chickpeas are great for heart health. They can help you feel full longer. Feta cheese provides calcium, good for your bones. Dried cranberries are rich in antioxidants, which support your immune system. For more details on how to make this dish, check the Full Recipe. First, you need to prepare the main ingredients. Gather your chickpeas, red onion, feta cheese, dried cranberries, and fresh parsley. In a large mixing bowl, combine: - 1 can (15 oz) chickpeas, drained and rinsed - 1/4 cup red onion, finely chopped - 1 cup crumbled feta cheese - 1/2 cup dried cranberries - 1/4 cup fresh parsley, chopped Next, let’s make the zesty lemon vinaigrette. In a separate bowl, whisk together: - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon honey (or maple syrup for a vegan option) - Salt and pepper to taste This vinaigrette will give the salad a bright and fresh flavor. Now, pour the vinaigrette over the chickpea mixture. Gently toss everything together. Make sure all the ingredients get a nice coating of the vinaigrette. This step is key for flavor. Let the salad sit for at least 10 minutes. This allows the flavors to meld. You can serve it chilled or at room temperature. Enjoy your Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette! For the complete recipe, check out the Full Recipe section. Adjust the salt and pepper to your taste. Start with a pinch of salt and a few twists of pepper. Mix well and taste. You can always add more. This salad gets better as it sits. Letting the flavors meld for at least 10 minutes makes a big difference. The chickpeas soak up the vinaigrette, making each bite burst with flavor. When serving, use a large bowl or a platter. This makes it look inviting. Garnish with extra parsley and a sprinkle of feta. Add lemon wedges on the side for a fresh touch. This salad pairs well with grilled chicken or warm pita bread. Both options add protein and a nice texture. You can prep this salad in advance. It keeps well in the fridge for a few days. Store it in an airtight container to maintain freshness. If you are making it ahead, wait to add the vinaigrette until just before serving. This keeps the chickpeas and feta from getting soggy. For the best taste, try to eat it within three days. For the full recipe, check the earlier section. {{image_2}} You can easily adjust this dish to fit your needs. For a vegan version, swap the feta cheese for tofu or a vegan cheese. This keeps the flavor and texture while making it plant-based. If you don’t have chickpeas, white beans or lentils work well too. They add protein while keeping the dish hearty. This salad is a great base for adding more ingredients. Try adding chopped bell peppers or cucumbers for extra crunch. Nuts like walnuts or almonds can add healthy fats and texture. You can also switch up the dried cranberries with raisins or cherries. For seasonal variations, add roasted pumpkin in the fall or fresh peas in the spring. Each change gives a new twist to the dish. While the zesty lemon vinaigrette is a hit, other dressings can work too. A balsamic vinaigrette adds sweetness and depth. You can also try a creamy dressing, like a yogurt-based ranch, for a different taste. Just mix yogurt with lemon juice and herbs for a simple creamy option. Each dressing can change the flavor profile, making this dish fun and versatile. For the full recipe, check [Full Recipe]. To keep your Feta & Cranberry Chickpeas fresh, store leftovers in an airtight container. This helps prevent air from spoiling the flavors. A glass container works best, as it does not retain odors. You can keep it in the fridge for up to three days. Make sure the salad is cool before sealing. Can this salad be frozen? I don't recommend freezing the entire salad. The texture of feta and chickpeas can change when frozen. Instead, you can freeze chickpeas and feta separately. Place them in freezer-safe bags or containers. This way, you can enjoy them later without losing quality. If you need to reheat, do it gently. The best way is to warm it in a pan over low heat. Stir often to avoid burning. However, this salad tastes best cold. Serving it chilled keeps the flavors bright and fresh. Enjoy it straight from the fridge for a refreshing treat! Can I make this salad in advance? Yes, you can make this salad ahead of time. Just store it in the fridge. The flavors improve as it sits. What can I serve it with? This salad pairs well with grilled chicken or fish. You can also serve it with pita bread or over greens. How long does it last in the fridge? The salad stays good for about three days. Keep it in an airtight container. Can I use canned chickpeas? Absolutely! Canned chickpeas are perfect for this recipe. Just drain and rinse them before using. What’s the best type of feta to use? I recommend using block feta cheese. It has a creamier texture and better flavor than crumbled feta. Can I use fresh cranberries instead of dried? Fresh cranberries are too tart for this salad. Stick with dried cranberries for the best taste. What makes the vinaigrette zesty? The zing comes from fresh lemon juice and lemon zest. They brighten up the whole salad. Can I customize the dressing? Yes! Feel free to add herbs or spices. A pinch of garlic powder or fresh herbs can add a nice touch. This salad combines chickpeas, feta, and cranberries into a tasty dish. You learned about ingredients, preparation, and serving tips. You can adjust flavors and try different variations. Storing leftovers is easy with simple tips. Incorporate this recipe into your meals for great nutrition and flavor. Enjoy making it your own!](https://grilledflavors.com/wp-content/uploads/2025/05/b935072a-73f1-44a1-8905-86c54b31b13a.webp)
Are you ready for a meal that’s both tasty and easy to make? Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette is a salad that packs a punch! It’s full of flavor and nutrition, making it perfect for lunch or a side dish. In this post, I’ll guide you through each step, share tips, and show how to make this delightful dish shine on your table. Let’s dive into this fresh, zesty recipe together!
Ingredients
List of Ingredients
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 cup crumbled feta cheese
– 1/2 cup dried cranberries
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon honey (or maple syrup for a vegan option)
– Salt and pepper to taste
Chickpeas are the star of this recipe. They are packed with protein and fiber. Feta adds a creamy texture and tangy flavor. Dried cranberries bring sweetness and a pop of color. This mix is not just tasty; it also offers many health benefits.
Nutritional Information
In each serving, you will find about 300 calories. This dish includes around 12 grams of protein, 15 grams of fat, and 30 grams of carbohydrates. You also get 6 grams of fiber.
Chickpeas are great for heart health. They can help you feel full longer. Feta cheese provides calcium, good for your bones. Dried cranberries are rich in antioxidants, which support your immune system.
For more details on how to make this dish, check the Full Recipe.
Step-by-Step Instructions
Preparation Instructions
First, you need to prepare the main ingredients. Gather your chickpeas, red onion, feta cheese, dried cranberries, and fresh parsley. In a large mixing bowl, combine:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup red onion, finely chopped
– 1 cup crumbled feta cheese
– 1/2 cup dried cranberries
– 1/4 cup fresh parsley, chopped
Next, let’s make the zesty lemon vinaigrette. In a separate bowl, whisk together:
– 1/4 cup olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon honey (or maple syrup for a vegan option)
– Salt and pepper to taste
This vinaigrette will give the salad a bright and fresh flavor.
Mixing Instructions
Now, pour the vinaigrette over the chickpea mixture. Gently toss everything together. Make sure all the ingredients get a nice coating of the vinaigrette. This step is key for flavor.
Serving Instructions
Let the salad sit for at least 10 minutes. This allows the flavors to meld. You can serve it chilled or at room temperature. Enjoy your Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette! For the complete recipe, check out the Full Recipe section.
Tips & Tricks
Flavors and Seasoning Tips
Adjust the salt and pepper to your taste. Start with a pinch of salt and a few twists of pepper. Mix well and taste. You can always add more. This salad gets better as it sits. Letting the flavors meld for at least 10 minutes makes a big difference. The chickpeas soak up the vinaigrette, making each bite burst with flavor.
Serving Suggestions
When serving, use a large bowl or a platter. This makes it look inviting. Garnish with extra parsley and a sprinkle of feta. Add lemon wedges on the side for a fresh touch. This salad pairs well with grilled chicken or warm pita bread. Both options add protein and a nice texture.
Making it Ahead
You can prep this salad in advance. It keeps well in the fridge for a few days. Store it in an airtight container to maintain freshness. If you are making it ahead, wait to add the vinaigrette until just before serving. This keeps the chickpeas and feta from getting soggy. For the best taste, try to eat it within three days. For the full recipe, check the earlier section.
Variations
Ingredient Substitutions
You can easily adjust this dish to fit your needs. For a vegan version, swap the feta cheese for tofu or a vegan cheese. This keeps the flavor and texture while making it plant-based. If you don’t have chickpeas, white beans or lentils work well too. They add protein while keeping the dish hearty.
Different Add-ins
This salad is a great base for adding more ingredients. Try adding chopped bell peppers or cucumbers for extra crunch. Nuts like walnuts or almonds can add healthy fats and texture. You can also switch up the dried cranberries with raisins or cherries. For seasonal variations, add roasted pumpkin in the fall or fresh peas in the spring. Each change gives a new twist to the dish.
Dressing Alternatives
While the zesty lemon vinaigrette is a hit, other dressings can work too. A balsamic vinaigrette adds sweetness and depth. You can also try a creamy dressing, like a yogurt-based ranch, for a different taste. Just mix yogurt with lemon juice and herbs for a simple creamy option. Each dressing can change the flavor profile, making this dish fun and versatile.
For the full recipe, check [Full Recipe].
Storage Info
Short-term Storage
To keep your Feta & Cranberry Chickpeas fresh, store leftovers in an airtight container. This helps prevent air from spoiling the flavors. A glass container works best, as it does not retain odors. You can keep it in the fridge for up to three days. Make sure the salad is cool before sealing.
Freezing Tips
Can this salad be frozen? I don’t recommend freezing the entire salad. The texture of feta and chickpeas can change when frozen. Instead, you can freeze chickpeas and feta separately. Place them in freezer-safe bags or containers. This way, you can enjoy them later without losing quality.
Reheating Tips
If you need to reheat, do it gently. The best way is to warm it in a pan over low heat. Stir often to avoid burning. However, this salad tastes best cold. Serving it chilled keeps the flavors bright and fresh. Enjoy it straight from the fridge for a refreshing treat!
FAQs
Common Questions
Can I make this salad in advance?
Yes, you can make this salad ahead of time. Just store it in the fridge. The flavors improve as it sits.
What can I serve it with?
This salad pairs well with grilled chicken or fish. You can also serve it with pita bread or over greens.
How long does it last in the fridge?
The salad stays good for about three days. Keep it in an airtight container.
Can I use canned chickpeas?
Absolutely! Canned chickpeas are perfect for this recipe. Just drain and rinse them before using.
Ingredient-specific Questions
What’s the best type of feta to use?
I recommend using block feta cheese. It has a creamier texture and better flavor than crumbled feta.
Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart for this salad. Stick with dried cranberries for the best taste.
Recipe-specific Questions
What makes the vinaigrette zesty?
The zing comes from fresh lemon juice and lemon zest. They brighten up the whole salad.
Can I customize the dressing?
Yes! Feel free to add herbs or spices. A pinch of garlic powder or fresh herbs can add a nice touch.
This salad combines chickpeas, feta, and cranberries into a tasty dish. You learned about ingredients, preparation, and serving tips. You can adjust flavors and try different variations. Storing leftovers is easy with simple tips.
Incorporate this recipe into your meals for great nutrition and flavor. Enjoy making it your own!
![- 1 can (15 oz) chickpeas, drained and rinsed - 1 cup crumbled feta cheese - 1/2 cup dried cranberries - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon honey (or maple syrup for a vegan option) - Salt and pepper to taste Chickpeas are the star of this recipe. They are packed with protein and fiber. Feta adds a creamy texture and tangy flavor. Dried cranberries bring sweetness and a pop of color. This mix is not just tasty; it also offers many health benefits. In each serving, you will find about 300 calories. This dish includes around 12 grams of protein, 15 grams of fat, and 30 grams of carbohydrates. You also get 6 grams of fiber. Chickpeas are great for heart health. They can help you feel full longer. Feta cheese provides calcium, good for your bones. Dried cranberries are rich in antioxidants, which support your immune system. For more details on how to make this dish, check the Full Recipe. First, you need to prepare the main ingredients. Gather your chickpeas, red onion, feta cheese, dried cranberries, and fresh parsley. In a large mixing bowl, combine: - 1 can (15 oz) chickpeas, drained and rinsed - 1/4 cup red onion, finely chopped - 1 cup crumbled feta cheese - 1/2 cup dried cranberries - 1/4 cup fresh parsley, chopped Next, let’s make the zesty lemon vinaigrette. In a separate bowl, whisk together: - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon honey (or maple syrup for a vegan option) - Salt and pepper to taste This vinaigrette will give the salad a bright and fresh flavor. Now, pour the vinaigrette over the chickpea mixture. Gently toss everything together. Make sure all the ingredients get a nice coating of the vinaigrette. This step is key for flavor. Let the salad sit for at least 10 minutes. This allows the flavors to meld. You can serve it chilled or at room temperature. Enjoy your Feta & Cranberry Chickpeas with Zesty Lemon Vinaigrette! For the complete recipe, check out the Full Recipe section. Adjust the salt and pepper to your taste. Start with a pinch of salt and a few twists of pepper. Mix well and taste. You can always add more. This salad gets better as it sits. Letting the flavors meld for at least 10 minutes makes a big difference. The chickpeas soak up the vinaigrette, making each bite burst with flavor. When serving, use a large bowl or a platter. This makes it look inviting. Garnish with extra parsley and a sprinkle of feta. Add lemon wedges on the side for a fresh touch. This salad pairs well with grilled chicken or warm pita bread. Both options add protein and a nice texture. You can prep this salad in advance. It keeps well in the fridge for a few days. Store it in an airtight container to maintain freshness. If you are making it ahead, wait to add the vinaigrette until just before serving. This keeps the chickpeas and feta from getting soggy. For the best taste, try to eat it within three days. For the full recipe, check the earlier section. {{image_2}} You can easily adjust this dish to fit your needs. For a vegan version, swap the feta cheese for tofu or a vegan cheese. This keeps the flavor and texture while making it plant-based. If you don’t have chickpeas, white beans or lentils work well too. They add protein while keeping the dish hearty. This salad is a great base for adding more ingredients. Try adding chopped bell peppers or cucumbers for extra crunch. Nuts like walnuts or almonds can add healthy fats and texture. You can also switch up the dried cranberries with raisins or cherries. For seasonal variations, add roasted pumpkin in the fall or fresh peas in the spring. Each change gives a new twist to the dish. While the zesty lemon vinaigrette is a hit, other dressings can work too. A balsamic vinaigrette adds sweetness and depth. You can also try a creamy dressing, like a yogurt-based ranch, for a different taste. Just mix yogurt with lemon juice and herbs for a simple creamy option. Each dressing can change the flavor profile, making this dish fun and versatile. For the full recipe, check [Full Recipe]. To keep your Feta & Cranberry Chickpeas fresh, store leftovers in an airtight container. This helps prevent air from spoiling the flavors. A glass container works best, as it does not retain odors. You can keep it in the fridge for up to three days. Make sure the salad is cool before sealing. Can this salad be frozen? I don't recommend freezing the entire salad. The texture of feta and chickpeas can change when frozen. Instead, you can freeze chickpeas and feta separately. Place them in freezer-safe bags or containers. This way, you can enjoy them later without losing quality. If you need to reheat, do it gently. The best way is to warm it in a pan over low heat. Stir often to avoid burning. However, this salad tastes best cold. Serving it chilled keeps the flavors bright and fresh. Enjoy it straight from the fridge for a refreshing treat! Can I make this salad in advance? Yes, you can make this salad ahead of time. Just store it in the fridge. The flavors improve as it sits. What can I serve it with? This salad pairs well with grilled chicken or fish. You can also serve it with pita bread or over greens. How long does it last in the fridge? The salad stays good for about three days. Keep it in an airtight container. Can I use canned chickpeas? Absolutely! Canned chickpeas are perfect for this recipe. Just drain and rinse them before using. What’s the best type of feta to use? I recommend using block feta cheese. It has a creamier texture and better flavor than crumbled feta. Can I use fresh cranberries instead of dried? Fresh cranberries are too tart for this salad. Stick with dried cranberries for the best taste. What makes the vinaigrette zesty? The zing comes from fresh lemon juice and lemon zest. They brighten up the whole salad. Can I customize the dressing? Yes! Feel free to add herbs or spices. A pinch of garlic powder or fresh herbs can add a nice touch. This salad combines chickpeas, feta, and cranberries into a tasty dish. You learned about ingredients, preparation, and serving tips. You can adjust flavors and try different variations. Storing leftovers is easy with simple tips. Incorporate this recipe into your meals for great nutrition and flavor. Enjoy making it your own!](https://grilledflavors.com/wp-content/uploads/2025/05/b935072a-73f1-44a1-8905-86c54b31b13a-300x300.webp)