Can I use fresh cranberries instead of dried?

Oh honey, I wish! Fresh cranberries are way too tart here—they’ll make your face pucker. Stick with dried for that perfect sweet-tart balance. If you’re desperate, try chopped dried cherries or even golden raisins. (But trust me, the chew of dried cranberries with the creamy feta? Magic.)

Is this dish gluten-free?

Absolutely! Naturally gluten-free, just like my grandma’s Mediterranean cooking. Double-check your feta label if you’re super sensitive—very rarely some brands add weird stuff. But otherwise, chickpeas, cheese, and cranberries are all safe bets for gluten-free friends.

How to make it vegan?

Easy peasy! Skip the feta (I know, tragic) and use my favorite vegan swap: crumbled tofu marinated with olive oil, lemon, and salt. For the honey, maple syrup works great. The salad loses some creaminess but keeps all that bright flavor. Pro tip: Add toasted pine nuts for extra richness!

Creamy Feta & Cranberry Chickpeas: 5-Min Mediterranean Bliss

Name: Creamy Feta & Cranberry Chickpeas: 5-Min Mediterranean Bliss
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup crumbled feta cheese; 1/4 cup dried cranberries; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp honey; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp chopped fresh parsley

Description

A refreshing and flavorful dish combining chickpeas with feta cheese, cranberries, and a zesty lemon vinaigrette. Perfect for a quick lunch or side dish.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
1 tbsp chopped fresh parsley

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Instructions

In a large bowl, combine chickpeas, feta cheese, and cranberries.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
Pour the vinaigrette over the chickpea mixture and toss gently to coat.
Sprinkle with chopped parsley before serving.

Notes

For extra flavor, toast the chickpeas in a dry pan for 2-3 minutes before mixing.
Substitute dried cranberries with raisins or chopped dates if preferred.
Store leftovers in an airtight container in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean