Crispy Chickpea Salad with Feta and Cranberries is a bright, textural salad that balances crunchy roasted chickpeas, creamy feta, and sweet-tart dried cranberries. I make this often when I want a quick dinner that still feels special — it’s sturdy enough for lunches and elegant enough for a casual dinner party. For a similar flavor combo with a lemony twist, I sometimes riff on a quick feta and cranberry chickpeas recipe I love.
Why Make This Recipe
- Big contrast in texture: crispy roasted chickpeas against creamy feta and juicy greens creates satisfying bites.
- Nutrient-dense: chickpeas add plant protein and fiber while feta provides calcium and savory richness.
- Fast and flexible: you can roast the chickpeas ahead and toss everything together in 10 minutes.
- Crowd-pleasing holiday side or weeknight main — it dresses up easily for guests.
- Personal insight: I love this salad because it travels well to potlucks — roasted chickpeas keep their crunch if you pack them separately from the dressing and greens like my chickpea and cucumber salad technique.
Recipe Overview
- Prep time: 10 minutes (plus 5–10 minutes to dry chickpeas)
- Cook time: 25–30 minutes (roasting chickpeas at 425°F / 220°C)
- Total time: about 35–40 minutes
- Servings: 4 as a main, 6 as a side
- Difficulty: Easy
- Method: Roast chickpeas on a baking sheet for crispiness, assemble with fresh vegetables and a simple lemon-Dijon vinaigrette.
My Experience Making This Recipe
I tested this recipe three times, tweaking roast time and vinaigrette balance to get a crisp chickpea and a bright, not-too-sweet dressing. The biggest discovery was that patting chickpeas very dry before roasting and giving them plenty of space on the pan makes all the difference.
How to Make Crispy Chickpea Salad with Feta and Cranberries
Start by draining and thoroughly drying one 15-oz can of chickpeas; remove any loose skins. Toss chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper, then spread them on a parchment-lined baking sheet and roast at 425°F (220°C) for 25–30 minutes, shaking the pan halfway until deeply golden and crisp. While they roast, prepare the salad: 5 oz mixed greens, 1 small cucumber diced, 1/4 cup thinly sliced red onion, 1/3 cup dried cranberries, and 4 oz crumbled feta. Whisk a vinaigrette of 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon, 1 tsp honey, and salt and pepper to taste; toss salad just before serving and top with warm chickpeas.
Expert Tips for Success
- Dry chickpeas completely: use kitchen towels or paper towels to remove surface moisture; wet chickpeas steam instead of crisp.
- Don’t overcrowd the pan: roast on a single layer on a rimmed baking sheet so air circulates; use two sheets if needed.
- Use high heat: 425°F (220°C) encourages Maillard browning — lower temps give chewy chickpeas.
- Adjust salt carefully: feta is salty, so taste the dressed salad before adding extra salt. For more cheese-forward salads try pairing with a hearty side like the roasted beet salad with citrus and feta.
- Equipment note: a convection oven or air fryer shortens crisping time; a salad spinner helps remove excess water from greens for a non-soggy salad.
How to Serve Crispy Chickpea Salad with Feta and Cranberries
- Serve warm: add the roasted chickpeas while still warm for the best contrast with cool greens.
- Make it a bowl: add cooked quinoa or farro and extra veggies to turn it into a filling lunch bowl. Consider pairing with a light protein or a bright side like the berry quinoa summer salad.
- Presentation tip: scatter chickpeas and cranberries on top and garnish with chopped parsley or mint for color.
- Occasions: potlucks, holiday sides, meal-prep lunches — it adapts to many situations.
Storage and Reheating Guide
Store components separately for best texture: keep roasted chickpeas in an airtight container at room temperature for up to 2 days (they’ll keep longer in the fridge but soften). Greens and dressed salad keep in the fridge up to 1–2 days if undressed; vinaigrette keeps up to 1 week. To re-crisp chickpeas, spread them on a baking sheet and reheat at 375°F (190°C) for 5–8 minutes, or use an air fryer at 350°F (175°C) for 3–5 minutes. Freezing assembled salad is not recommended; you can freeze roasted chickpeas (cool completely; freeze in a single layer then transfer to a bag) for up to 3 months and re-crisp from frozen.
Recipe Variations
- Dairy-free: replace feta with crumbled firm tofu marinated in lemon and salt, or use a store-bought dairy-free feta.
- Gluten-free: naturally gluten-free as written — confirm your spices and condiments don’t contain gluten.
- Add greens and grains: toss with 1 cup cooked quinoa for a heartier main-course salad.
- Spice it up: add 1/4–1/2 tsp cayenne to the chickpeas or a sprinkle of za’atar for a Middle Eastern twist.
Nutritional Highlights
- Protein & fiber: chickpeas provide plant-based protein and fiber to keep you full.
- Healthy fats: olive oil in the dressing supplies monounsaturated fats.
- Allergens: contains dairy (feta). Swap with dairy-free cheese to remove this allergen. Portion guidance: as a main, plan ~1 to 1 1/2 cups per person; as a side, 1/2 to 1 cup.
Troubleshooting Common Issues
- Chickpeas stayed soft: they were likely too wet or crowded on the pan. Pat dry and roast on a single layer at 425°F.
- Salad turned soggy: dressing was added too early; always dress greens right before serving.
- Too salty: if feta makes the salad salty, rinse crumbled feta briefly in cold water or reduce added salt in the vinaigrette.
Frequently Asked Questions
Q: Can I use dried chickpeas instead of canned?
A: Yes — soak 1 cup dried chickpeas overnight, boil until tender (about 1–1.5 hours), drain and dry thoroughly, then roast the same way. Because they’re denser than canned, they may need an extra 5–10 minutes in the oven to crisp.
Q: How far ahead can I prep this salad?
A: Roast chickpeas up to 2 days ahead and store in an airtight container at room temperature. Prep the dressing and chop vegetables a day ahead, but hold off on dressing the greens until just before serving for best texture.
Q: My chickpeas burn on the bottom — what did I do wrong?
A: Two things cause burning: oven hot spots or too much oil. Use a rimmed baking sheet, line with parchment, flip halfway, and reduce oil to 1 tbsp if needed. If using dark pans, lower the oven to 400°F (205°C).
Q: Can I make this salad vegan?
A: Yes — swap feta for a vegan cheese alternative or marinated tofu and use maple syrup instead of honey in the vinaigrette.
Conclusion
This Crispy Chickpea Salad with Feta and Cranberries is a reliable weeknight winner and a lovely holiday side; for more fall-flavored chickpea salad ideas, check this Fall Chickpea Salad {Easy} – Two Peas & Their Pod.
Print
Crispy Chickpea Salad with Feta and Cranberries
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, textural salad with crunchy roasted chickpeas, creamy feta, and sweet-tart dried cranberries, perfect for a quick dinner or a special occasion.
Ingredients
- 1 (15-oz) can chickpeas, drained and dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 5 oz mixed greens
- 1 small cucumber, diced
- 1/4 cup thinly sliced red onion
- 1/3 cup dried cranberries
- 4 oz crumbled feta
- 3 tbsp olive oil (for vinaigrette)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Drain and thoroughly dry chickpeas; remove any loose skins.
- Toss chickpeas with olive oil, smoked paprika, kosher salt, and black pepper.
- Spread chickpeas on a parchment-lined baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crisp.
- While chickpeas are roasting, prepare the salad by combining mixed greens, cucumber, red onion, cranberries, and feta in a large bowl.
- Whisk together olive oil, lemon juice, Dijon, honey, and salt and pepper to make the vinaigrette.
- Toss the salad with the vinaigrette just before serving and top with warm roasted chickpeas.
Notes
For best texture, dress the salad right before serving. Store components separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg