Name: Feta and Cranberry Chickpeas with Lemon Vinaigrette
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 2 cans (400 g each) chickpeas, drained and rinsed; 1/2 cup (75 g) crumbled feta cheese; 1/3 cup (50 g) dried cranberries; 1/3 cup walnuts, roughly chopped and toasted; 1/4 small red onion, finely diced; 1/2 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1/2 tsp dried oregano; 1/4 tsp black pepper; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp Dijon mustard; 1 tsp honey; 1 small garlic clove, minced; 1/4 tsp salt; Freshly cracked black pepper, to taste

Description

Feta and Cranberry Chickpeas with Lemon Vinaigrette is a fresh, colourful Mediterranean-inspired salad made with hearty chickpeas, creamy feta, sweet dried cranberries, toasted walnuts, fresh herbs and a bright lemon vinaigrette.

Ingredients

2 cans (400 g each) chickpeas, drained and rinsed

1/2 cup (75 g) crumbled feta cheese

1/3 cup (50 g) dried cranberries

1/3 cup walnuts, roughly chopped and toasted

1/4 small red onion, finely diced

1/2 cup fresh parsley, chopped

2 tbsp fresh mint, chopped

1/2 tsp dried oregano

1/4 tsp black pepper

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp Dijon mustard

1 tsp honey

1 small garlic clove, minced

1/4 tsp salt

Freshly cracked black pepper, to taste

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Instructions

1. Drain and rinse the chickpeas thoroughly. Pat them gently with a paper towel to remove excess moisture.

2. Place the roughly chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside to cool.

3. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and freshly cracked black pepper until the vinaigrette is smooth and well combined.

4. Add the chickpeas, crumbled feta, dried cranberries, diced red onion, fresh parsley, fresh mint, dried oregano, and toasted walnuts to a large bowl.

5. Pour the lemon vinaigrette over the chickpea mixture. Gently toss everything together until the ingredients are evenly coated.

6. Allow the salad to sit for about 10 minutes before serving. This gives the chickpeas time to absorb some of the bright lemony dressing.

7. Serve the chickpea salad chilled or at room temperature as a light lunch, colourful side dish, or protein-rich addition to a Mediterranean-style meal.

Notes

Drain the chickpeas well so the vinaigrette coats the ingredients without becoming diluted.

Toast the walnuts for 2–3 minutes to bring out their flavour and add extra crunch.

Use fresh lemon juice and zest for the brightest vinaigrette flavour.

Let the salad rest for about 10 minutes before serving so the chickpeas can absorb some of the dressing.

Serve chilled or at room temperature according to your preference.

The salad works well as a light lunch or as part of a larger Mediterranean-style meal.

Prep Time: 15 minutes
Cook Time: 3 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean