Feta Cranberry Chickpea Salad

I made this feta cranberry chickpea salad for the first time when I was asked to bring a “colorful cold dish” to a weekend picnic and I had no time to cook anything fancy so I grabbed a can of chickpeas some leftover feta and a handful of dried cranberries from my pantry and hoped for the best. I quickly chopped up a few veggies tossed everything together with a simple lemony dressing and brought it along with zero expectations.

That salad disappeared faster than anything else on the table and I’ve been making it ever since because it hits the perfect balance of creamy salty sweet and tangy and I love how easy it is to prepare especially when I want something nourishing and full of flavor with barely any effort.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chickpeas – The hearty protein-rich base of the salad
• Feta cheese – Crumbly and salty it adds richness and contrast
• Dried cranberries – Bring sweetness and a chewy texture
• Cucumber – Adds crunch and freshness
• Red onion – Gives sharpness and a little bite
• Red bell pepper – For color crunch and mild sweetness
• Fresh parsley – Brightens up the dish and ties it together
• Olive oil – Forms the base of the dressing and adds depth
• Lemon juice – Adds brightness and balances the salty-sweet combo
• Salt – Enhances all the flavors
• Black pepper – Adds a mild spicy note
• Tools You’ll Need
• Mixing bowl – To combine all the ingredients easily
• Cutting board – For prepping your vegetables and herbs
• Sharp knife – To get clean even slices and dices
• Can opener – To open the chickpeas if using canned
• Colander – To rinse and drain chickpeas thoroughly
• Measuring spoons – For the dressing ingredients
• Salad tongs or spoon – For mixing and serving

Instructions

Step 1: Prep the Chickpeas

I start by draining and rinsing the chickpeas really well under cold water and then I let them sit in a colander while I prep the rest so they’re not too wet.

Step 2: Chop the Veggies

I dice the cucumber and red bell pepper then thinly slice the red onion and chop the parsley finely so everything blends together nicely without overpowering each bite.

Step 3: Make the Dressing

In a small bowl I whisk together olive oil lemon juice salt and black pepper and I always taste to make sure the lemon is bright enough to cut through the creamy feta.

Step 4: Toss the Salad

In a large bowl I add the chickpeas chopped veggies parsley dried cranberries and crumbled feta and then I drizzle the dressing on top and toss everything gently to coat.

Step 5: Chill or Serve

You can serve it immediately or chill it in the fridge for 15–30 minutes if you want the flavors to meld even more and I love it both ways!

Tips

If red onion is too strong soak it in water for 10 minutes to mellow it out

I sometimes add a little honey to the dressing for a touch more sweetness

You can swap parsley for mint or basil for a fun twist

For a heartier meal I like to add cooked quinoa or orzo

Ways to Serve

As a quick lunch on its own

Stuffed in pita bread with greens

As a side to grilled chicken or salmon

On a mezze platter with hummus and olives

For potlucks picnics or make-ahead weekday meals

Frequently Asked Questions

Can I make Feta Cranberry Chickpea Salad in advance?

Yes it keeps well in the fridge for up to 3 days and actually tastes even better after sitting a bit.

Can I use fresh cranberries instead of dried?

I wouldn’t recommend it for this salad because dried cranberries provide the chewiness and sweetness that balances everything.

Is Feta Cranberry Chickpea Salad gluten-free?

Yes it’s naturally gluten-free as long as you don’t add any grains containing gluten.

Can I use canned chickpeas?

Absolutely just rinse them well to remove any extra sodium or residue.

See You in the Kitchen

I hope this feta cranberry chickpea salad brings you as much joy as it brings me every time I whip it up! It’s such a great mix of texture and flavor and it always feels like a little celebration on a plate. Let me know how it turns out or if you make any fun additions!

Happy Cooking!

Print