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An extreme close-up of the vegetarian chickpea salad, highlighting the creamy feta cheese and sweet dried cranberries mixed with garbanzo beans.

Feta and Cranberry Chickpea Salad (The Best 10-Minute Recipe!)

This vibrant Feta and Cranberry Chickpea Salad is a quick, healthy, and delicious meal. Packed with protein, sweet cranberries, and salty feta, it's the perfect 10-minute lunch or light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 15-ounce cans chickpeas rinsed, drained, and patted dry
  • 1/2 cup crumbled feta cheese
  • 1/3 cup dried cranberries
  • 2 stalks celery finely chopped
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Bowl
  • 1 Whisk

Method
 

  1. In a large bowl, combine the rinsed and dried chickpeas, crumbled feta, dried cranberries, chopped celery, sliced red onion, and chopped fresh parsley.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
  3. Pour the dressing over the chickpea mixture and toss gently until all ingredients are evenly coated.
  4. For best results, let the salad sit for 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Meal Prep: For best results when meal prepping, store the dressing separately and combine just before serving to maintain maximum freshness and crunch.