Feta & Cranberry Chickpeas is a quick, protein-rich salad tossed with zesty lemon vinaigrette. Ready in 15 minutes with just a few pantry staples!

Scale

1 can chickpeas (15 oz), drained and rinsed

1/3 cup crumbled feta cheese

1/3 cup dried cranberries

2 tbsp chopped fresh parsley

2 tbsp fresh lemon juice

3 tbsp olive oil

1 tsp Dijon mustard

1 garlic clove, minced

Salt and pepper to taste

1. Rinse and dry the chickpeas thoroughly.

2. In a large bowl, combine chickpeas, cranberries, and feta.

3. Whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.

4. Pour dressing over salad ingredients and toss to coat evenly.

5. Let sit for 10–15 minutes for flavors to meld.

6. Top with chopped parsley and serve chilled or room temperature.

To make this recipe vegan, swap feta for dairy-free cheese.

Add chopped almonds or sunflower seeds for crunch.

Great for meal prep stays fresh for up to 4 days in the fridge.

Keywords: Feta & Cranberry Chickpeas, chickpea salad, healthy lunch