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feta and cranberry chickpea salad with lemon vinaigrette recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Chickpea and Cranberry Salad with Lemon-Tahini Vinaigrette and Feta is a vibrant and healthy salad packed with protein, fiber, and healthy fats. It’s perfect for lunch, a light dinner, or a potluck contribution.
Ingredients
- 400g (1.5 cups) Canned Chickpeas, Drained and Rinsed: Provides a hearty base and plant-based protein.
- 2 Tbsp (30ml) Olive Oil: Used for roasting chickpeas and making vinaigrette.
- 1 tsp (2g) Smoked Paprika: Adds smoky depth to the chickpeas.
- 0.5 tsp (1g) Ground Cumin: Brings a warm, earthy note.
- 0.5 tsp (3g) Sea Salt: Enhances flavors.
- 0.25 tsp (1g) Freshly Ground Black Pepper: Provides subtle spice.
- 100g (3.5 oz) Dried Cranberries: Adds sweetness and chewy texture.
- 150g (5 oz) Feta Cheese, Crumbled: Provides salty, tangy flavor.
- 2 Tbsp (30ml) Fresh Mint Leaves, Chopped: Adds refreshing herbaceousness.
- 2 Tbsp (30ml) Fresh Parsley, Chopped: Provides fresh flavor and color.
- 3 Tbsp (45ml) Extra-Virgin Olive Oil: For a rich vinaigrette.
- 2 Tbsp (30ml) Fresh Lemon Juice: Essential for a bright vinaigrette.
- 1 tsp (2g) Lemon Zest: Adds citrus aroma and flavor.
- 1 tsp (7g) Honey: Balances acidity and adds sweetness.
- 1 Tbsp (15ml) Tahini: Gives the vinaigrette a creamy texture.
- 0.5 tsp (2g) Dijon Mustard: Emulsifies the vinaigrette.
- 1 tsp (5ml) Pomegranate Molasses: Adds a unique sweet-tart glaze.
- 2 Tbsp (20g) Pistachios, Toasted and Coarsely Chopped: Provides crunch and nutty flavor.
- Additional Fresh Mint Leaf: For garnish.
Instructions
- Preheat Oven: Preheat oven to 200°C (400°F) for even roasting.
- Season Chickpeas: Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
- Roast Chickpeas: Spread chickpeas on a baking sheet and roast for 20 minutes, stirring halfway, until crispy.
- Make Vinaigrette: Whisk together olive oil, lemon juice, lemon zest, honey, tahini, Dijon mustard, pomegranate molasses, and salt/pepper.
- Combine Ingredients: Combine warm chickpeas, cranberries, feta, mint, and parsley in a bowl.
- Dress Salad: Pour vinaigrette over salad and gently toss.
- Plate and Garnish: Transfer to a plate, drizzle with pomegranate molasses, and garnish with pistachios and mint.
Notes
For extra crispy chickpeas, pat them dry before roasting. Use Greek feta packed in brine for the most flavor. You can roast chickpeas and make vinaigrette ahead of time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg