Chickpea Salad with Cranberries, Toasted Almonds and Feta Cheese

I’ve been on a chickpea kick lately. I keep a can on hand at all times to add protein to my salads. They are also easy to cook in the slow cooker while I’m at the office. Chickpeas are a good source of protein and complex carbohydrate. They hold up well in salads and keep at least a week in the refrigerator when cooked. Try this great salad from Ocean View Kitchen.

Ocean View Kitchen


Chickpeas are a great source of protein, and this easy chickpea salad is full of great flavor. I love having chickpeas in a salad as it makes any salad more filling. There is a little sweetness from the sauteed red onions with a light lime-herb flavor. Its super easy to throw together, and makes a fresh, protein-packed side dish.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes


  • 1 cup chickpeas, cooked or 15 oz can of chickpeas, drained and rinsed
  • 4 tablespoon olive oil
  • 1/2 red onion, peeled and chopped
  • 1 clove garlic, chopped
  • 1/2-inch fresh ginger root, grated
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes or to taste
  • salt, pepper to taste
  • juice of 1 lime
  • 1 tablespoon tomato paste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh herbs (parsley, cilantro), chopped
  • green salad to serve
  • toppings: dried unsweetened cranberries, toasted almonds, and feta cheese

View original post 83 more words

3 Comments Add yours

  1. Hi, Tracy! Your link didn’t upload properly, and I couldn’t find your “Salmon and Grilled Salsa” post. Can you please try linking again? If you need help, let me know. — Angie@The Novice Gardener


    1. Tracey says:

      I’m a great surgeon but a challenged blogger. Ha ha. I found the problem and will correct it. Thank you for your patience.


      1. No problem. Glad you could join the fiesta. 🙂


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