Dinner

Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

Bylina Carter November 29, 2025November 29, 2025

Introduction

This Feta and Cranberry Chickpea Salad with Lemon Vinaigrette is a bright and flavorful dish perfect for a quick lunch or a light dinner. Combining creamy feta, sweet cranberries, and crunchy sunflower seeds, it offers a delightful mix of textures and tastes.

The dish is a colorful chickpea salad served in a white bowl on a white marbled surface. The base layer is made of round, pale yellow chickpeas. Mixed throughout are bright green cucumber pieces cut into small chunks, dark red dried cranberries, small cubes of creamy white feta cheese, and finely chopped bright green parsley. Small bits of purple-red onion add sharp pops of color. The textures vary from smooth chickpeas to crumbly cheese and juicy, soft cranberries. The salad looks fresh and well-mixed, with all ingredients visible and evenly spread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup crumbled feta cheese

1/2 cup dried cranberries
1/4 cup chopped red onion

1/4 cup chopped fresh parsley
1/4 cup chopped celery

1/4 cup sunflower seeds
For the Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste

Instructions

Step 1: Drain and rinse the canned chickpeas thoroughly to remove excess sodium and packing liquid. Finely chop the red onion, celery, and parsley while you prep the dressing.
Step 2: In a small bowl or jar with a lid, combine olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk or shake vigorously until the dressing is well blended.

Step 3: In a large bowl, mix together the chickpeas, crumbled feta, dried cranberries, red onion, celery, parsley, and sunflower seeds.
Step 4: Drizzle the lemon vinaigrette over the salad ingredients. Gently toss to coat everything evenly with the dressing.
Step 5: For best flavor, let the salad sit for 15 to 30 minutes before serving to allow the ingredients to meld together.

Tips & Variations

Use toasted sunflower seeds for extra crunch and deeper flavor.
Swap parsley for fresh mint or basil for a different herbal note.
Add chopped cucumber or bell pepper for additional freshness and color.

If you prefer a vegan version, replace feta with a plant-based cheese or omit it altogether.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the sunflower seeds may lose some crunch over time. If needed, give the salad a gentle stir before serving. This salad is best served chilled or at room temperature.

How to Serve

A close-up view of a white bowl filled with a colorful chickpea salad, showing layers of light beige chickpeas, dark red dried cranberries, small white cubes of feta cheese, and bright green chopped cucumber. Scattered throughout are small pieces of purple onion and chopped green herbs, adding texture and freshness. The mixture appears lightly tossed, with some bits of almond flakes visible. The bowl rests on a white marbled surface, giving a clean and bright background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas yourself, but be sure to soak them overnight and cook until tender before using. This adds more prep time but results in a fresher texture.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge for several days and is a great option for healthy lunches. Keep the dressing separate until ready to eat if you want to maintain extra crunch in the seeds and celery.