A vibrant, protein-packed salad bursting with sweet cranberries, tangy feta, and crunchy toasted walnuts, all brought together with a zesty lemon vinaigrette. Perfect as a light lunch, side dish, or make-ahead meal.
📝 Ingredients
For the Chickpea Base
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 1/2 cup English cucumber, diced
For the Roasted Crunch
- 1/2 cup walnut halves, toasted and chopped
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
For the Lemon Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 clove garlic, grated
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
For Garnish
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 tsp lemon zest
👩🍳 Directions
1️⃣ Toast the Walnuts
In a small skillet over medium heat, toss the walnuts with 1 tablespoon olive oil and smoked paprika for 3–5 minutes until fragrant and lightly toasted. Set aside to cool.
2️⃣ Prepare the Chickpea Base
In a large mixing bowl, combine the drained chickpeas, dried cranberries, diced red onion, and cucumber.
3️⃣ Make the Lemon Vinaigrette
In a small jar or bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper until emulsified.
4️⃣ Combine Salad
Pour the vinaigrette over the chickpea mixture and toss thoroughly to coat evenly. Gently fold in the crumbled feta cheese and toasted walnuts, keeping their texture intact.
5️⃣ Garnish & Serve
Top with fresh parsley and lemon zest. Serve at room temperature or chilled.
📊 Nutritional Information (per serving, serves 4)
- Calories: 385
- Protein: 12g
- Carbohydrates: 44g
- Fat: 20g
- Fiber: 9g
- Sugar: 14g
- Sodium: 580mg
Light, fresh, and full of flavor — this salad balances sweet, salty, and tangy notes with a satisfying crunch.