- Chickpeas → Use canned for convenience or cook from dry for a firmer bite. Try white beans for a softer salad.
- Dried Cranberries → Add sweet-tart flavor and color. Swap with dried cherries, golden raisins, or pomegranate seeds for a holiday chickpea salad twist.
- Celery → Adds crunch and freshness. Replace with chopped cucumber or fennel for the same crisp feel.
- Apple → Honeycrisp or Pink Lady are best. Use pear or pomegranate seeds for a festive Christmas salad recipe.
- Red Grapes → Use green grapes or halved cherries for the same juicy sweetness.
- Shallot → Adds mild sweetness and depth. Substitute with red onion for a bolder flavor or green onion for freshness.
- Fresh Parsley → Bright and herbal. Swap with mint, basil, or arugula for a twist.
- Toasted Pecans or Walnuts → Add nutty crunch and healthy fats. Try almonds, pistachios, or sunflower seeds for a similarly healthy holiday side dish.
- Extra Virgin Olive Oil → Use avocado oil if needed, but olive oil gives the best Mediterranean flavor.
- Vinegar → Apple cider, white wine, or red wine vinegar keep the dressing bright and zesty. Fresh lemon juice is a great stand-in.
- Dijon Mustard → Whole-grain mustard or a spoon of Greek yogurt add the same creaminess.
- Honey → Maple syrup or agave make great vegan swaps.
- Feta Cheese → Adds saltiness and creaminess. Substitute non-dairy feta.
Chickpea Cranberry Salad (Creamy Feta Dressing)
Servings: 8 as a side 4 as a main
- 1 can chickpeas drained and rinsed — 15 oz / 400 g can — or 1½ cups cooked chickpeas
- ½ cup (50 g) dried cranberries
- 2 ribs celery chopped
- 1 apple honeycrisp or pink lady
- 1 heaping cup (150 g) red grapes best if seedless
- ½ small red onion chopped
- ¼ cup (1 small handful) fresh parsley chopped
- ½ cup (50 g) toasted walnuts or pecans — chopped
For the Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar sub lemon juice or red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt or to taste + black pepper — start with little salt since the feta is already salty
- 1 cup (150 g) feta crumbled
- Make the Dressing: In a large bowl, whisk 3 tablespoons extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¼ teaspoon salt, and pepper until smooth. Crumble in 1 cup feta and stir to make a creamy, tangy dressing.
- Marinate the Chickpeas: Drain and rinse 1 can chickpeas well, then add them to the bowl. Toss until coated and let sit while you chop the other ingredients — even 10 minutes adds great flavor.
- Add the Crunchy Ingredients: Chop 2 ribs celery, 1 apple, and ½ small red onion. Halve 1 heaping cup red grapes, chop ¼ cup fresh parsley and ½ cup toasted walnuts, then add everything — including ½ cup dried cranberries — to the bowl. Toss until the salad looks glossy and evenly mixed. Taste and adjust vinegar, honey, or salt.
- Serve or Chill: Serve straight from the bowl or on a platter. If making ahead, chill in the fridge and take out 30 minutes before serving — the flavors only get better.
Substitutions
Tips
- Marinate the chickpeas: Let them sit in the honey feta dressing while you prep — even 10 minutes boosts flavor.
- Dry the chickpeas well: Shake off extra water after rinsing so the dressing coats them evenly.
- Rinse to reduce sodium: Rinse canned chickpeas and even feta under cold water or soak it overnight — it’s less salty but still creamy.
- Toast the nuts: Toast pecans or walnuts in a dry pan for 3–4 minutes to make them extra crunchy and fragrant.
- Balance the sweetness: Taste and tweak the honey or vinegar depending on how sweet your apples and grapes are.
- Make it ahead: Chill it before serving — ideal as a meal prep salad for lunch or a quick holiday side.
- Add greens if you like: Arugula, spinach, or kale make it heartier and add color.
