Feta and Cranberry Chickpeas with Lemon Vinaigrette

A bright, protein-packed Mediterranean-style salad that’s sweet, tangy, and perfect for meal prep, lunch boxes, or a light dinner.

🛒 Ingredients (Serves 4)

For the salad

• 2 cans (15 oz each) chickpeas, drained and rinsed

• ½ cup dried cranberries

• ½ cup feta cheese, crumbled

• ½ cup cucumber, diced

• ¼ cup red onion, finely chopped

• 2 Tbsp fresh parsley, chopped

• Optional: ¼ cup toasted almonds or walnuts

For the lemon vinaigrette

• 3 Tbsp olive oil

• 2 Tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey (optional)

• ¼ tsp salt

• ¼ tsp black pepper

• Optional: 1 small garlic clove, minced

👩‍🍳 Instructions

1. Prepare chickpeas
   Pat chickpeas dry with paper towel for best texture.

2. Make the vinaigrette
   In a small bowl, whisk olive oil, lemon juice, Dijon, honey, salt, pepper, and garlic until emulsified.

3. Assemble salad
   In a large bowl, combine chickpeas, cranberries, cucumber, red onion, parsley, and nuts (if using).

4. Add feta & dressing
   Gently fold in feta, then pour vinaigrette over the salad and toss lightly.

5. Chill (recommended)
   Refrigerate 20–30 minutes for best flavor.

6. Serve
   Enjoy chilled or at room temperature.

💡 Pro Tips

• Soak cranberries in warm water 5 minutes if they’re very dry

• Add feta last to keep nice chunks

• For extra brightness, add lemon zest

• Use English cucumber to avoid excess water

• Toast nuts for deeper flavor

🔄 Easy Variations

Mediterranean boost

• Add cherry tomatoes

• Add olives

High-protein version

• Add grilled chicken

• Add tuna

Low-carb option

• Replace half chickpeas with chopped cauliflower

🧊 Storage

• Fridge: up to 4 days airtight

• Not freezer-friendly (feta texture changes)

• Stir before serving

⚖️ Estimated Nutrition (per serving)

• Calories: ~220

• Protein: ~9g

• Fiber: ~6g

• WW Points: ~4–5 (varies by oil amount)