Are you in search of a refreshing, quick, and healthy meal option? Look no further! The Feta and Cranberry Chickpeas with Lemon Vinaigrette is a delightful dish that checks all the boxes: it’s packed with flavor, brimming with textures, and incredibly easy to whip up. This vibrant chickpea salad is not only light and tangy but also serves as a wholesome meal that can brighten up your lunch or dinner table.
One of the standout features of this recipe is its versatility. With a simple mix of hearty chickpeas, creamy feta cheese, and sweet dried cranberries, it creates a beautiful balance of flavors and textures that is sure to please anyone. Whether you’re looking for a quick lunch, a side dish, or a flavorful component in a wrap, this salad fits the bill perfectly. The addition of the zesty lemon vinaigrette elevates the overall taste, making every bite memorable.
Moreover, the chickpeas in this salad are not just delicious; they provide a healthy dose of protein and fiber, making the dish satisfying and nutritious. Perfect for a busy weeknight meal or for entertaining guests, this recipe is a keeper. So, gather your ingredients and let’s dive into preparing this exquisite salad!
Why You’ll Love This Feta and Cranberry Chickpeas with Lemon Vinaigrette
- Flavorful Combination: The pairing of feta cheese, tangy cranberries, and chickpeas offers a unique taste experience.
- Quick and Easy: Ready in just a few minutes, this salad is perfect for those hectic days.
- Nutritious: Rich in protein and fiber, it’s a healthy option that won’t weigh you down.
- Versatile: This dish can be enjoyed on its own, in wraps, or on a bed of greens.
- Customizable: Easily adapt the recipe by adding your favorite proteins or veggies.
Preparation Phase & Tools to Use
Before you start creating your Feta and Cranberry Chickpeas with Lemon Vinaigrette, it’s essential to set up your kitchen efficiently. Begin by ensuring you have a clean workspace, which not only helps you stay organized but also makes the cooking process smoother. You will need a large mixing bowl to combine the salad ingredients and a small bowl for whisking the vinaigrette.
It’s also advisable to have a whisk or fork handy for blending your dressing smoothly and a set of measuring spoons to ensure accuracy with the ingredients. If you wish to toast your nuts, having a skillet ready is beneficial. Toasted nuts add an extra layer of crunch to your salad. Gather all your ingredients—including the chickpeas, feta, cranberries, onion, parsley, nuts, and vinaigrette components—so that you can move through the recipe seamlessly.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- ⅓ cup dried cranberries
- ¼ cup chopped fresh parsley
- 2 tbsp toasted almonds or walnuts (optional)
For the Lemon Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Step 1: Mix the Salad
Start by gathering a large mixing bowl. Into this bowl, combine the drained chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley. If you choose to add nuts, now is the time to include the toasted almonds or walnuts. Gently toss the ingredients together using a spatula or wooden spoon, ensuring that everything is well incorporated without crushing the chickpeas.
Step 2: Make the Dressing
In a separate small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), garlic powder, salt, and black pepper. Continue to whisk until the mixture is smooth and well blended. The acidity from the lemon juice paired with the richness of the olive oil creates a delightful balance that will enhance the salad even further.
Step 3: Combine & Rest
Once your dressing is ready, pour it over the salad mixture in the large bowl. Toss everything together again, ensuring that the salad is evenly coated with the vinaigrette. For the best flavor, allow the salad to sit for about 10 minutes at room temperature. This resting time lets the flavors meld beautifully, resulting in a more flavorful dish.
Step 4: Serve
After the salad has rested, it’s ready to be served! You can enjoy it chilled or at room temperature, making it perfect for any season. It’s fantastic on its own, as a side dish, or in a wrap with additional greens. The Feta and Cranberry Chickpeas with Lemon Vinaigrette is a feast for the eyes and the palate!
Variations
- Protein: Add grilled chicken, shrimp, or even chickpea patties to make this salad more filling.
- Vegetables: Toss in some diced cucumber, bell peppers, or shredded carrots for added crunch.
- Spices: Spice it up with cumin, paprika, or chili flakes for a kick!
Cooking Notes
- This salad can be made a day in advance; just be sure to add the dressing right before serving to keep it fresh.
- Feel free to substitute feta with other cheeses like goat cheese or even a dairy-free alternative for a different flavor profile.
Serving Suggestions
- Enjoy it over a bed of greens like arugula or spinach for a nutrient-packed meal.
- Use it as a filling in whole grain wraps or pita for a quick on-the-go option.
Tips
- Make sure to rinse the chickpeas well to remove any excess sodium from the can.
- Feel free to experiment with the sweetness of the dressing by adjusting the honey or maple syrup to your taste.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 10 minutes
Nutritional Information
- Calories: Approximately 320 per serving
- Protein: 12g
- Sodium: Approximately 600mg
FAQs
Can I make this salad ahead of time?
Yes! You can prepare the salad a day in advance. Just be sure to add the dressing right before serving to keep it fresh and vibrant.
Can I use other types of beans instead of chickpeas?
Absolutely! You can replace chickpeas with black beans or kidney beans for a different flavor profile.
How long does the leftovers last in the fridge?
Leftover salad can last up to 3 days in the refrigerator when stored in an airtight container.
Can I customize the dressing?
Yes! Feel free to alter the dressing by adding herbs or spices you enjoy. Fresh herbs like basil or oregano work beautifully!
Conclusion
In conclusion, the Feta and Cranberry Chickpeas with Lemon Vinaigrette is a delightful and nutritious addition to any meal plan. Its vibrant flavors and textures make it not only tasty but also appealing to the eye, ensuring it will be a favorite among friends and family. Don’t hesitate to get creative with your variations, and feel free to share this recipe with others who appreciate simplicity and flavor. We’d love to hear your thoughts—let us know how you customized your salad in the comments below, and don’t forget to share this wholesome recipe with friends!
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Feta and Cranberry Chickpeas with Lemon Vinaigrette
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A refreshing and nutritious salad that’s quick and easy to prepare.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- ⅓ cup dried cranberries
- ¼ cup chopped fresh parsley
- 2 tbsp toasted almonds or walnuts (optional)
For the Lemon Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Start by gathering a large mixing bowl. Into this bowl, combine the drained chickpeas, crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley. If you choose to add nuts, now is the time to include the toasted almonds or walnuts. Gently toss the ingredients together using a spatula or wooden spoon, ensuring that everything is well incorporated without crushing the chickpeas.
- In a separate small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), garlic powder, salt, and black pepper. Continue to whisk until the mixture is smooth and well blended.
- Once your dressing is ready, pour it over the salad mixture in the large bowl. Toss everything together again, ensuring that the salad is evenly coated with the vinaigrette. For the best flavor, allow the salad to sit for about 10 minutes at room temperature.
- After the salad has rested, it’s ready to be served! You can enjoy it chilled or at room temperature.
Notes
This salad can be made a day in advance; just be sure to add the dressing right before serving to keep it fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 600 mg
- Protein: 12 g