Ingredients
For the Salad
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- ¾ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- ¼ cup red onion, finely diced
- 2 tbsp pumpkin seeds or sunflower seeds (optional)
For the Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- ½ tsp dried oregano
- ½ tsp black pepper
- ¼ tsp salt
Instructions
- Prepare chickpeas: Drain and rinse the chickpeas well. Pat them dry to prevent the salad from becoming watery.
- Chop vegetables: Dice the cucumber and red onion. Chop the parsley and dill.
- Make dressing: Whisk olive oil, lemon juice, vinegar, honey, garlic, oregano, pepper, and salt in a small bowl.
- Combine: Add chickpeas, cucumber, cranberries, red onion, parsley, and dill to a large bowl.
- Add feta: Gently fold in the crumbled feta cheese.
- Dress: Pour the dressing over everything and toss gently until evenly coated.
- Chill: Refrigerate for 20–30 minutes before serving so the flavors can blend.
- Serve: Garnish with extra dill, feta, and optional seeds. Serve chilled or at room temperature.
Nutrition Information
Approx. per serving (6 servings):
- Calories: 280–320 kcal
- Protein: 8–10 g
- Carbohydrates: 35–40 g
- Fat: 12–15 g
- Fiber: 7–9 g
- Sugar: 12–15 g
- Sodium: 400–550 mg
Nutrition is approximate and varies with the amount of feta, cranberries, and dressing used.
Nut & Allergen Information
Tree nuts: None in the recipe as written.
Peanuts: None.
Dairy: Yes — feta cheese.
Gluten: Naturally gluten-free, provided all packaged ingredients are certified gluten-free.
Seeds: Optional pumpkin or sunflower seeds.
If preparing for someone with a nut allergy, check the cranberry, feta, and packaged chickpea labels for cross-contact warnings.
Quick Q&A
Q: Can I use fresh cranberries?
Yes, but dried cranberries provide the sweet flavor shown in the photo.
Q: Can I make this ahead?
Yes. It keeps well refrigerated for about 2–3 days. Add extra cucumber just before serving if you want maximum crunch.
Q: Can I use another cheese?
Yes. Goat cheese or cotija can work well as alternatives to feta.
Q: Can I add protein?
Absolutely. Grilled chicken, tuna, or boiled eggs make it a more filling meal.
Q: Is this salad vegetarian?
Yes, as written.
Q: Can I make it vegan?
Yes. Replace feta with a plant-based feta and use maple syrup instead of honey.