Feta & Cranberry Chickpea Salad

Feta & cranberry chickpea salad became a game-changer for me during a spring picnic when I wanted something hearty enough to fill me up yet refreshing enough to suit the sunshine and light breeze so I tossed together some leftover chickpeas with tangy feta and a handful of cranberries for a quick mix and the flavor combination instantly surprised me and everyone at the table. The sweet and salty combo paired with crisp cucumber and fresh herbs had people asking for the recipe before we even packed up.

Now it’s a staple in my kitchen because it’s just so fast and satisfying. Whether I’m heading to a potluck or prepping a no-fuss lunch I love that this salad checks all the boxes—protein-packed colorful and delicious straight from the fridge.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chickpeas – Provide hearty plant-based protein and a tender texture.
• Feta cheese – Adds creamy tanginess that pairs beautifully with sweet fruit.
• Dried cranberries – Sweet chewy bits that balance out the savory components.
• Cucumber – Offers crunch and freshness to every bite.
• Fresh parsley – Brightens the salad with vibrant herbal notes.
• Lemon zest – Gives a citrusy lift that makes everything pop.
• Olive oil – Binds the flavors and gives a smooth finish.
• Black pepper – Adds a little kick and depth.
• Salt – Enhances the overall flavor balance.

Tools You’ll Need

• Mixing bowl – For tossing all the ingredients together.
• Sharp knife – To chop cucumbers parsley and zest the lemon.
• Cutting board – A clean surface for prepping the fresh items.
• Zester or microplane – To create fresh lemon zest.
• Measuring cups – For portioning chickpeas and cranberries.
• Spoon or spatula – To gently mix everything without crushing the feta.

Instructions

Step 1:

I start by draining and rinsing the chickpeas thoroughly then I let them dry slightly so they don’t water down the salad.

Step 2:

While those dry I dice the cucumber and chop a generous handful of parsley.

Step 3:

In a large bowl I combine the chickpeas cucumber parsley and dried cranberries.

Step 4:

I crumble the feta cheese right into the bowl using my fingers to break it up evenly.

Step 5:

I drizzle olive oil over everything then zest a lemon right into the bowl and finish with a generous crack of black pepper.

Step 6:

Finally I toss gently so I don’t smash the feta and give it a taste to adjust salt and pepper if needed.

Tips

I love using English cucumber for fewer seeds and more crunch. If you want more acidity you can splash in a bit of lemon juice too. And for variety try mixing in arugula or baby spinach or even cooked quinoa to bulk it up into a meal.

Ways to Serve

As a light lunch on its own

Paired with grilled chicken or salmon

On top of mixed greens for extra volume

Scooped into pita pockets

Served cold as a picnic or potluck side

Frequently Asked Questions

Can I make Feta & Cranberry Chickpea Salad ahead of time?

Yes it actually gets better as it sits because the flavors meld together beautifully.

How long will it keep in the fridge?

It stays fresh for about 3 to 4 days in a sealed container.

Can I use canned chickpeas?

Definitely just be sure to rinse and drain them well before using.

See You in the Kitchen

I hope you give this Feta & Cranberry Chickpea Salad a try! It’s one of those dishes that never gets old and works for every occasion. Let me know what you pair it with or how you like to customize yours.

Happy Cooking!

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