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cranberry chickpeas salad

A vibrant and nutritious salad combining chickpeas and cranberries, perfect for busy weeknights, potlucks, and holiday gatherings.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) canned chickpeas, drained and rinsed
  • 1 cup dried cranberries
  • 1/2 cup red onion, finely diced
  • 2 stalks celery, diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Drain and rinse the chickpeas thoroughly under cold water and pat them dry.
  2. Transfer the chickpeas to a large mixing bowl and add the dried cranberries, diced red onion, chopped celery, and fresh parsley. Toss gently to combine.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
  4. Pour the dressing over the chickpea mixture and gently fold until all ingredients are coated.
  5. Add the crumbled feta cheese and give the salad a final gentle toss. Adjust seasoning if needed.
  6. Cover and refrigerate for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and tastes better after chilling. Store in an airtight container for up to 5 days.