What cheese can replace feta?

Try crumbled goat cheese or cubes of white cheddar․ These cheeses have distinct salty flavors from feta․

Can I make this vegan?

Use a vegan feta alternative and vegan mayonnaise in the dressing․ All other ingredients are the same․

How long does chickpea salad keep?

Store any remaining cooked soup in a sealed container in the refrigerator for 4-5 days․ In my experience‚ cooked soup tastes better the next day․

Why does my salad seem dry?

If a salad is droopy one or two days later‚ try adding Greek yogurt or lemon juice to it․ Greek yogurt may help mimic the texture of the original salad dressing․ Lemon juice will add a tart flavor to the salad․

How should I serve chickpea salad?

I eat it cold on whole-wheat bread in sandwiches․ Croissants are one other option for lunch․ Other lunch ideas include wrapping the filling in a large tortilla or lettuce leaf․ Another lunch option is to serve it as a dip with pita chips and whole-wheat crackers․ Sliced cucumbers are another option․ For a bowl meal‚ you could serve a large scoop of filling over mixed salad greens․

Feta and Cranberry Chickpea Salad: Quick No-Cook Lunch

By Tomas RiveraOct 16, 2026

Prep

15 min

Total

15 min

Servings

Level

Easy

Jump to recipe

This feta and cranberry chickpea salad recipe can be made in 15 minutes without cooking․ I make this recipe for lunch during the workweek when I don't want to eat a normal salad but would like something more than sandwich ingredients․ Mashed chickpeas in the salad help the dressing adhere to feta cheese and dried cranberries․

Feta and Cranberry Chickpea Salad: Quick No-Cook Lunch

After rinsing the chickpeas‚ I let them drain‚ dry them off a bit‚ and mash half of the chickpeas with a fork while leaving the other half whole for crunch in the salad․ I generally make a medium-sized salad․ I make the dressing in a small bowl and fold it into the salad without crumbing the feta․

Chopped red onion is less pungent when mixed into the salad․ Celery retains a bit of crunch when added raw to the salad with chickpeas․ I suggest adding fresh dill to the salad to add flavor without overpowering the feta cheese and cranberries already in it․ Add salt‚ pepper‚ and extra fresh dill or lemon juice to the salad before dressing to taste․

Cover and refrigerate the salad before serving․ Other advantages of refrigeration include better absorption of dressing by chickpeas and easier serving of the salad with other foods‚ such as bread and lettuce․ I suggest adding some whole chickpeas as part of the salad․

Why you'll love this recipe

Fifteen minutes without access to a stove allows time to eat lunch before looking for a packaged lunch item․
You don't need any special equipment to cook these foods‚ just a fork or potato masher․
Canned chickpeas reduce the need for other ingredients and cooking time‚ and other ingredients are prepared using a cutting method․
One batch makes enough for four people․ One batch can satisfy multiple lunch orders without having to make other lunches․
The dressing can be made with Greek yogurt or mayonnaise‚ depending on what is in your fridge․
Add 1/4 cup toasted walnuts or pecans for extra texture without changing other qualities of the recipe․

Instructions

Drain and rinse the 15 oz canned chickpeas, then pat them dry. Put them in a medium bowl and use a fork to mash about half, leaving the rest whole.

Add the 1/2 cup crumbled feta, 1/3 cup dried cranberries, 1 finely diced celery stalk, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh dill to the chickpeas.

Whisk the 1/2 cup plain Greek yogurt or mayonnaise, 1 tbsp lemon juice, and 1 tsp Dijon mustard in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper, or to taste.

Pour the dressing over the chickpea mixture and fold gently until combined. Cover and refrigerate for at least 30 minutes.

Serve chilled as a sandwich, in a wrap, with crackers, or over a bed of greens.

FAQ

Make the salad in advance and refrigerate it for at least 30 minutes before serving․ This lunch tip is useful if you want to use the salad in other dishes‚ including sandwiches and wraps․

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Lunch Salads Vegetarian Mediterranean Meal Prep

Feta and Cranberry Chickpea Salad: Quick No-Cook Lunch

Name: Feta and Cranberry Chickpea Salad: Quick No-Cook Lunch
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 15 oz canned chickpeas (rinsed and drained); 1/2 cup crumbled feta cheese; 1/3 cup dried cranberries; 1 stalk celery (finely diced); 1/4 cup red onion (finely diced); 2 tbsp fresh dill (chopped); 1/2 cup plain Greek yogurt or mayonnaise; 1 tbsp lemon juice (freshly squeezed); 1 tsp Dijon mustard; 1/4 tsp salt (or to taste); 1/4 tsp black pepper (freshly ground, or to taste)

By Tomas RiveraOct 16, 2026

Prep

15 min

Total

15 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Fifteen minutes without access to a stove allows time to eat lunch before looking for a packaged lunch item․
You don't need any special equipment to cook these foods‚ just a fork or potato masher․
Canned chickpeas reduce the need for other ingredients and cooking time‚ and other ingredients are prepared using a cutting method․
One batch makes enough for four people․ One batch can satisfy multiple lunch orders without having to make other lunches․
The dressing can be made with Greek yogurt or mayonnaise‚ depending on what is in your fridge․
Add 1/4 cup toasted walnuts or pecans for extra texture without changing other qualities of the recipe․

Ingredients

Servings4

•15 oz canned chickpeas (rinsed and drained)
•½ cup crumbled feta cheese
•⅓ cup dried cranberries
•1 stalk celery (finely diced)
•¼ cup red onion (finely diced)
•2 tbsp fresh dill (chopped)
•½ cup plain Greek yogurt or mayonnaise
•1 tbsp lemon juice (freshly squeezed)
•1 tsp Dijon mustard
•¼ tsp salt (or to taste)
•¼ tsp black pepper (freshly ground, or to taste)

Instructions

1
Drain and rinse the 15 oz canned chickpeas, then pat them dry. Put them in a medium bowl and use a fork to mash about half, leaving the rest whole.
2
Add the 1/2 cup crumbled feta, 1/3 cup dried cranberries, 1 finely diced celery stalk, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh dill to the chickpeas.
3
Whisk the 1/2 cup plain Greek yogurt or mayonnaise, 1 tbsp lemon juice, and 1 tsp Dijon mustard in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper, or to taste.
4
Pour the dressing over the chickpea mixture and fold gently until combined. Cover and refrigerate for at least 30 minutes.
5
Serve chilled as a sandwich, in a wrap, with crackers, or over a bed of greens.

FAQ

Make the salad in advance and refrigerate it for at least 30 minutes before serving․ This lunch tip is useful if you want to use the salad in other dishes‚ including sandwiches and wraps․