Chickpea Cranberry Salad with Feta Dressing

This Chickpea Cranberry Salad is a fresh, colorful, and satisfying side dish made with hearty chickpeas, sweet dried cranberries, crunchy vegetables, and a creamy feta dressing. It comes together quickly and is perfect for lunch, picnics, potlucks, or an easy side for dinner.

Ingredients

For the Salad

2 cans (15 oz each) chickpeas, drained and rinsed
1/2 cup dried cranberries
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
2 tablespoons sunflower seeds
1/4 cup crumbled feta cheese

For the Feta Dressing

1/3 cup crumbled feta cheese
1/4 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1 small garlic clove, minced
1/4 teaspoon dried oregano
Salt and black pepper, to taste
1–2 tablespoons water, as needed

Instructions

Add the chickpeas, dried cranberries, cucumber, cherry tomatoes, red onion, parsley, sunflower seeds, and feta cheese to a large bowl.
In a separate bowl, whisk together the feta, Greek yogurt, olive oil, lemon juice, honey, garlic, oregano, salt, and black pepper.
Add a little water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
Pour the feta dressing over the chickpea mixture and gently toss until everything is evenly coated.
Refrigerate for 15–20 minutes before serving to allow the flavors to blend.
Give the salad another gentle toss before serving and add a little extra feta or parsley if desired.

Tips

For extra crunch, add toasted sunflower seeds or pumpkin seeds.
You can prepare the salad a few hours ahead and keep it refrigerated.
If the salad becomes a little dry after chilling, add a small spoonful of olive oil or lemon juice before serving.
For a more filling meal, serve it with grilled chicken, roasted vegetables, or warm pita bread.

Serving

Serve chilled or at room temperature as a light lunch, healthy side dish, or colorful addition to a potluck or family dinner.