Cranberry Chickpea and Feta Salad with Orange Za’atar Dressing
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Cranberry chickpea and feta salad has tangy, sweet, nutty layers, all brought together by an orange za’atar dressing. Dried cranberries add a sweet, chewy texture, toasted chickpeas add nutty flavor, and the feta crumbles bring a saltiness. This salad has a unique mix of flavors and textures, which is what I love about it!
Orange Za’atar Dressing is a Refreshing Change!
I have been making a combination of cranberries, chickpeas, and feta salads for years. But a few years ago, I started rethinking the flavors to be unexpected. In other words, I was tired of the predictable. I started mixing and matching flavors until I eventually discovered orange and za’atar were made for each other.
Recently, I started eating it as a sandwich stuffed into a pita with sumac onions (Turkish red onion salad). Let me tell you, the flavor and texture combination is amazing.
Eat sinfully, live kindly ❤️
Ruth
What Makes this Cranberry Chickpea Salad Unique
Quick Za’atar Answers to Your Questions
What is Za’atar?
Za’atar is a Middle Eastern spice blend that is popular in Lebanese cooking and throughout the Levant. While some versions and ratios vary, most are made with dried za’atar herb (tastes like an oregano-thyme blend), sumac, sesame seeds, and salt.
How is Za’atar Used?
Za’atar bread is very popular in Lebanon. It is made with a flatbread topped with an olive oil and za’atar blend, then baked. You can also use it as a dry rub, stir it into labneh, sprinkle it on hummus, or mix it into salad dressings.
What does Za’atar Taste Like?
The oregano and thyme in za’atar give it an earthy Mediterranean flavor, while sumac adds a lemony tartness.
What is the Best Substitute for Za’atar?
For a quick DIY mix:
- 2 tablespoons of dried thyme
- 1 tablespoon of ground sumac
- 1 tablespoon of toasted sesame seeds
- ½ teaspoon of salt
- ½ teaspoon of dried oregano
Ingredients
Key Ingredient Notes
Chickpeas
I am using canned chickpeas for this recipe; it’s a simple convenience. If you want to use dried chickpeas, follow the package directions.
Dried Cranberries
I use dried cranberries I find next to the raisins at the grocery store. You can substitute with any dried fruit.
Feta Cheese/Vegan Feta Cheese
Use traditional feta or a vegan option. I am vegan and stick with the Follow Your Heart brand of vegan feta cheese.
Za’atar Dressing
Za’atar is widely available in most large grocery stores. You can also find it at a local spice shop or on Amazon.
See the recipe card for complete information on ingredients and quantities.
How to Make A Cranberry Chickpea Salad
Step-by-Step Instructions
Step One: Prepare the chickpeas
Drain and rinse the chickpeas. Then spread them on a clean tea towel and pat dry. Your goal is to get the chickpeas as dry as possible so they can toast.
Heat a large skillet over medium-high heat. Add the chickpeas in a single layer. Cook for 3 to 4 minutes, shaking the pan every minute (ish). You want to get them to be slightly golden, but not crispy. Remove from the heat and set aside.
Step Two: Make and Toss the orange za’atar dressing
In a small bowl, whisk together the extra-virgin olive oil, orange zest and juice, red wine vinegar, za’atar, maple syrup, fresh garlic, salt, and black pepper. Once mixed, taste the dressing and adjust the seasonings as needed.
Add the slightly warm chickpeas to a large bowl. Pour the dressing over the chickpeas and toss to coat. Let it sit for at least 5 minutes while you prep the other ingredients.
Culinary Note
Tossing the chickpeas while they are warm allows them to soak up the dressing. This, in turn, makes every bite more flavorful.
Step Three: Prepare the vegetables
While the chickpeas soak up flavor, dice the red onion and finely chop the parsley and mint. Next, add them to the bowl with the chickpeas and toss everything together.
Step Four: Top and Serve
Sprinkle the crumbled feta cheese on top of the salad. You can serve it immediately or, for a deeper flavor, refrigerate it for an hour.
What to Serve with Cranberry Chickpea and Feta Salad
- Tuck it in a pita pocket to create a Mediterranean veggie wrap.
- Batata harra (Lebanese spicy potatoes)
- Lebanese lentil soup
- Oven-roasted broccoli
How to Store This Recipe
Cultural Notes
Za’atar dates back to medieval times, when it was considered medicinal. Today, it’s considered one of the defining flavors of Lebanese, Palestinian, and Syrian cuisines.
(Source: Oxford Companion to Food, za’atar entry; Alan Davidson, Oxford University Press)
How Did It Go?
I hope you loved this cranberry chickpea salad with feta as much as I do! Before you go, please leave a rating and share your thoughts on this recipe.
Cranberry Chickpea and Feta Salad with Orange Za’atar Dressing
Equipment
- 1 colander
- 1 chef knife
- 1 cutting board
- 1 medium-sized bowl
Ingredients
Salad Ingredients
- 30 ounces (2 – 15 ounce cans) chickpeas, drained and rinsed
- ½ cup dried cranberries
- ⅓ cup crumbled feta or vegan feta
- ¼ medium red onion, finely diced
- ¼ cup fresh Italian parsley, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
- ¼ cup pistachios, roughly chopped
Za'atar orange dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice, about ½ large orange
- 1 tablespoon red wine vinegar
- 1½ teaspoons za’atar
- 1 teaspoon maple syrup, or honey
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt, plus more to taste
- Black pepper to taste
Instructions
- Prepare the chickpeas: Drain and rinse the chickpeas. Then spread them on a clean tea towel and pat dry. Your goal is to get the chickpeas as dry as possible so they can toast.
- Toast the chickpeas: Heat a large skillet over medium-high heat. Add the chickpeas in a single layer. Cook for 3 to 4 minutes, shaking the pan every minute (ish). You want to get them to be slightly golden, but not crispy. Remove from the heat and set aside.
- Make the orange za’atar dressing: In a small bowl, whisk together the extra-virgin olive oil, orange zest and juice, red wine vinegar, za’atar, maple syrup, fresh garlic, salt, and black pepper. Once mixed, taste the dressing and adjust the seasonings if needed.
- Toss the chickpeas and dressing: Add the slightly warm chickpeas to a large bowl. Pour the dressing over the chickpeas and toss to coat them. Let it sit for at least 5 minutes while you prep the other ingredients.
- Prepare the vegetables: While the chickpeas soak up flavor, dice the red onion and finely chop the parsley and mint. Next, add them to the bowl with the chickpeas and toss everything together.
- Top and serve: Sprinkle crumbled feta cheese over the salad. Serve it immediately or refrigerate it for an hour for a deeper flavor,