Description
Feta Cranberry Chickpeas Lemon Vinaigrette Salad is a fresh, vibrant, and protein-packed salad that combines savory feta, sweet cranberries, and crunchy chickpeas, all brought together by a tangy lemon vinaigrette. This salad is not only bursting with flavor but also offers a balanced combination of textures, making it perfect as a light lunch, side dish, or a hearty salad to pair with any meal. With the nutritional boost from chickpeas and the refreshing tang of lemon, it’s a salad that’s both satisfying and healthy.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
1 cup fresh spinach or mixed greens
½ cup feta cheese, crumbled
¼ cup dried cranberries
1 small cucumber, diced
½ small red onion, thinly sliced (optional)
1 tablespoon olive oil (for roasting chickpeas)
3 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional for sweetness)
1 small garlic clove, minced
Salt and pepper to taste
Instructions
- Roast the chickpeas: Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a paper towel to remove excess moisture, then toss them in a tablespoon of olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they are golden and crispy. Remove from the oven and set aside to cool.
- Prepare the lemon vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Taste and adjust the seasoning if needed.
- Assemble the salad: In a large bowl, combine the spinach or mixed greens, crumbled feta, dried cranberries, diced cucumber, and sliced red onion (if using). Add the roasted chickpeas to the mix once they’ve cooled down slightly.
- Dress the salad: Drizzle the lemon vinaigrette over the salad and toss gently to combine, ensuring everything is evenly coated.
- Serve: Serve the salad immediately, or store it in the fridge for up to 2 days if preparing in advance. You can also store the dressing separately if you plan to keep it for meal prep.
Notes
If you like extra flavor, add a sprinkle of fresh herbs like parsley or mint to the salad.
For added crunch, sprinkle chopped nuts like walnuts, almonds, or pecans on top.
For a heartier salad, add grilled chicken, tofu, or boiled eggs for additional protein.
Store the roasted chickpeas separately for the best texture. They stay crispy for up to 3-4 days when stored in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roast, Toss
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 20mg
