Description
Looking for a quick, healthy, and flavor-packed dish? This Chickpea Cranberry Salad with Creamy Feta Dressing is everything you want in a meal—easy to prep, bursting with texture, and satisfyingly creamy. Perfect as a quick lunch, a refreshing side, or a light dinner, this protein-rich salad is filled with plant-based goodness and a punchy blend of sweet and savory. It’s one of those versatile food ideas that fits a variety of lifestyles—great for quick breakfast, easy dinner, healthy snack, and meal prep. With minimal ingredients and maximum flavor, it deserves a place in your regular rotation.
Ingredients
2 cups cooked chickpeas
1 cup red grapes, halved (or 3/4 cup cranberries, fresh or dried)
3/4 cup crumbled feta cheese
1/2 cup Greek yogurt
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 celery stalks, diced
1/4 small red onion, thinly sliced
2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Drain and rinse chickpeas thoroughly; pat dry with a paper towel.
2. Slice grapes or chop cranberries, dice celery, thinly slice red onion, and crumble feta.
3. In a small bowl, whisk Greek yogurt, olive oil, lemon juice, salt, and pepper. Stir in half the feta to form a creamy dressing.
4. In a large bowl, combine chickpeas, fruit, celery, onion, and dill. Pour the dressing over the salad and toss to coat evenly.
5. Top with remaining feta and refrigerate for 15–30 minutes before serving for the best flavor.
Notes
Make sure chickpeas are dry to prevent a watery salad.
Use block feta in brine for the best flavor and creamy texture.
This salad can be made a few hours in advance for better flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 22mg