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Cranberry feta chickpea chopped salad with dried cranberries, crumbled feta, chopped lettuce, fresh herbs and lemon herb dressing in a rustic wooden bowl.

Cranberry Feta Chickpea Chopped Salad

This cranberry feta chickpea chopped salad is an easy, fresh side dish made with chickpeas, dried cranberries, crumbled feta, chopped lettuce, herbs and a bright lemon herb dressing. It has the perfect mix of sweet, salty, creamy and crisp, making it a great no-cook chickpea salad for potlucks, BBQs, holiday dinners, lunches and simple weeknight meals.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean-inspired, North American
Servings 6 side servings

Equipment

  • Large mixing bowl
  • Small bowl or mason jar, for dressing
  • Whisk or fork
  • Cutting board
  • Sharp knife
  • Can opener
  • Colander or strainer
  • Measuring cups and spoons
  • Salad tongs or large spoon

Ingredients
  

Salad

  • 2 cans chickpeas drained and rinsed
  • 4 cups lettuce chopped
  • ¾ cup cranberries dried
  • ¾ cup feta cheese crumbled
  • ¼ cup red onion finely chopped
  • ¼ cup parsley fresh and chopped
  • 2 tablespoons dill fresh and chopped, optional
  • 2 tablespoons green onion chopped, optional
  • ¼ cup cucumber or celery chopped, optional

Lemon Herb Dressing

  • ⅓ cup olive oil
  • 3 tablespoons lemon juice fresh
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano dried
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Prep the chickpeas.

  • Drain and rinse the chickpeas well. Pat them dry a little so the dressing sticks better. Add them to a large mixing bowl.

Make the dressing.

  • In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic powder, oregano, smoked paprika, cumin, salt and pepper.

Season the chickpeas first.

  • Pour about half the dressing over the chickpeas and toss well. Let them sit for 5–10 minutes if you have time. This gives the chickpeas more flavour instead of tasting plain.

Add the salad ingredients.

  • Add the chopped lettuce, dried cranberries, feta, red onion, parsley, dill and any extra crunchy vegetables you are using.

Toss and finish.

  • Pour over the remaining dressing and gently toss. Try not to overmix, so the feta stays in pretty crumbles and the salad still looks fresh.

Serve.

  • Spoon into a large wooden bowl or serving dish and sprinkle a few extra dried cranberries, feta crumbles and herbs on top so it looks like the photo.
    • For the best cranberry feta chickpea chopped salad, season the chickpeas first. Toss the chickpeas with a few spoonfuls of the lemon herb dressing and let them sit for 5–10 minutes before adding the chopped lettuce, dried cranberries and feta. Chickpeas are mild, so this little step helps them soak up more flavour and makes the whole easy chickpea salad recipe taste brighter, fresher and more finished.

Notes

 

  • Chickpeas add protein and texture — The chickpeas make this cranberry feta chickpea chopped salad more filling than a regular green salad. Rinse them well so the flavour stays fresh.
  • Season the chickpeas before tossing — For the best easy chickpea salad recipe, toss the chickpeas with some of the lemon herb dressing first. They absorb the flavour better this way.
  • Use chopped lettuce for a fresh base — Romaine, green leaf lettuce, living lettuce or mixed greens all work. A crisp lettuce gives this chickpea chopped salad the best texture.
  • Dried cranberries add sweetness — The dried cranberries balance the salty feta and lemon dressing. They also make the salad look colourful and pretty in the bowl.
  • Feta gives a creamy, salty bite — Crumbled feta works really well in this cranberry chickpea feta salad because it adds tang and richness without needing a heavy dressing.
  • Fresh herbs make it brighter — Parsley, dill, mint or green onion can all be used. Even a small handful makes this Mediterranean-inspired chickpea salad taste more homemade.
  • Keep the lettuce fresh — If making this salad ahead, mix the chickpeas, feta, cranberries, herbs and dressing first. Add the chopped lettuce right before serving so it stays crisp.
  • Great for side dishes and potlucks — This cranberry feta chickpea salad works well as a side dish for grilled chicken, turkey, pork, sandwiches, burgers, BBQ dinners and holiday meals.
  • Taste before adding extra salt — Feta can be salty, so season slowly. A little lemon juice at the end can wake up the whole salad without making it too salty.
  • Best served chilled or freshly tossed — This make-ahead chickpea salad tastes great slightly chilled, but the lettuce looks best when added just before serving. Simple thing, but it really helps.
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