🌱 Vegan Chickpea Cranberry Dill Salad 🥗
This Vegan Chickpea Cranberry Dill Salad is fresh, crunchy, and bursting with sweet-tart flavor. Protein-packed chickpeas get tossed with cucumber, red onion, dried cranberries, fresh dill, and a bright lemon dressing. It’s the kind of salad that works for lunch, potlucks, and meal prep — and it tastes even better after it sits.
I love the mix of creamy chickpeas, juicy cucumber, and chewy cranberries. A little vegan feta on top makes it extra special without much extra work. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Chickpea Salad 💚
- 🌱 Completely plant-based
- 💪 High in protein from chickpeas
- 🥒 Fresh, crunchy vegetables
- 🍒 Sweet-tart dried cranberries
- 🌿 Lots of fresh dill
- 🧊 Perfect for meal prep
The Secret to a Flavorful Chickpea Salad
Rinse and dry the chickpeas so the dressing actually sticks. Fresh dill is the flavor that makes this taste special instead of basic. Let the salad rest for 15–20 minutes before serving — the cranberries soften a little and the dressing soaks into everything.
Frequently Asked Questions ❓
Can I make this ahead? 🕒
Yes. It keeps in the refrigerator for up to 4 days. Add extra cucumber just before serving if you want it extra crunchy.
What can I use instead of cranberries? 🍇
Chopped dried cherries, raisins, or pomegranate seeds all work. Fresh grapes are good too.
Is the vegan feta required? 🧀
No. It’s optional, but those little salty crumbles make the salad taste extra complete.
🌱 Vegan Chickpea Cranberry Dill Salad
Ingredients 🛒
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup cucumber, diced
- ⅓ cup red onion, finely chopped
- ½ cup dried cranberries
- ¼ cup fresh dill, chopped
- ⅓ cup vegan feta, crumbled (optional)
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions 👩🍳
- Add the chickpeas, cucumber, red onion, cranberries, and dill to a large bowl.
- Whisk together the olive oil, lemon juice, Dijon, maple syrup, garlic, salt, and pepper.
- Pour the dressing over the salad and toss until everything is coated.
- Fold in the vegan feta if using.
- Taste and add more lemon, salt, or dill if needed. Rest 15 minutes, then serve.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 295 |
| Protein | 11g |
| Net carbohydrates | 28g |
| Total carbohydrates | 36g |
| Fiber | 8g |
| Total fat | 12g |
| Sodium | 430mg |
Estimates based on chickpeas, cranberries, cucumber, and olive oil dressing. Exact numbers may vary if you add vegan feta.
Notes & Tips 💡
- Pat the chickpeas dry so the salad doesn’t get watery.
- If the onion tastes sharp, soak it in cold water for 5 minutes first.
- This is excellent in a wrap, over greens, or with crackers.
- A handful of chopped walnuts or pecans adds extra crunch.
This Vegan Chickpea Cranberry Dill Salad is fresh, protein-packed, and full of sweet-tart flavor. A simple bowl you’ll want on repeat. 🥗🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
