This Chickpea Salad combines sweet cranberries, tender chickpeas, edamame, and a tangy vinaigrette dressing. It’s super easy to make, loaded with veggies, and delivers a delicious balance of tart and natural sweetness.
I’m always craving chickpeas; they always seem to make salads more filling with the bit of protein and gives a bit of texture better than any other legume. My favorite is to use them in our Mediterranean Orzo, Corn Vegetarian Salad, Chopped Greek Salad, and this Chopped Chickpea salad. All are unique, fresh, flavorful, and super colorful to keep from feeling you are ever eating a boring salad.
So what does it taste like? The poppin vinaigrette dressing and the crisp green peppers give it an overall tangy taste that complements and wakes up the vibrant, tart flavor of the cranberries to bring out a bit of crisp sweetness. Try it, it is really unique!
What you will need
Here is an overview of what you will need with notes on where to find them at the grocery store:
Chickpeas: Also known as garbanzo beans, these are found in the canned vegetable aisle.
Cranberries: This is the perfect way to use up dried cranberries that are starting to get a little old. While fresh is best, my son is notorious for leaving bags open to get stale around here.
Edamame: Edamame are immature soy beans. You can usually find these in the frozen vegetable section. They come with or without pods. It’s actually really fun to remove them from the pods. Let them thaw a few minutes and pop them out of the pods with a little pressure.
How to make chopped chickpea salad
It’s honestly as simple as whisking together the dressing ingredients and then stirring into the mixed veggies. However, I do hope these photos give you some idea about the chopping size if you are curious. I make them diced (similar size to the chickpeas) to get a variety of veggies to fit in one scoop.
I believe this recipe is perfect as is, but here are some ideas for new and interesting combinations.
- Other dried fruits like blueberries, prunes, or apricots can be added.
- Chia, flax, and hemp seeds pack a punch and don’t alter the flavor too much so feel free to add a tablespoon if desired. Sunflower and pine nuts could also work if you enjoy those.
- Don’t like chickpeas? Swap them out for white canned beans.
Storage and Serving Suggestions
Serve: The beauty of this salad is that it is a vibrant side dish for quick weeknight meals or potlucks and BBQs. I find myself digging in as a healthy late night snack with crackers or warm pita bread to dip and sop up the delicious dressing.
Storage: The salad with dressing will be good in a sealed container for up to 4-5 days. Refrigerate after opening and shake well before serving.
Make Ahead Tips: The best thing about these kinds of salads is that you can easily make them the day before. It’s actually best to wait at least a few hours before diving in. The dressing really makes the dish come alive, but it takes a bit to meld with the flavors.
Refreshing Side Dish Recipes
- Mexican Street Corn Pasta Salad
- Healthy Game Day Snacks
- Old Fashioned Cucumber Salad
- Tri-color Pasta Salad
- Crunchy Asian Slaw
Frequently asked questions:
Salads are easy to make obviously, but there are endless variations you can make that suit your tastes. You can substitute jalapeno or poblano pepper for the green pepper if you like a little kick, or lessen any of the ingredients that you aren’t a fan of. The cumin in the vinaigrette has a slight peppery kick to it, but you could also add a little cayenne or red pepper flakes if you like it spicier.
I’ve purposely made this recipe to make 2 cups. It easily doubles or triples for an easy party dish to bring to a summer gathering.
Chickpeas are great for losing weight since they’re high soluble fiber and protein, both which keep you feeling fuller longer. Chickpeas are also rich in tryptophan, folate, and vitamin B-6. All of these encourage sound and undisrupted sleep cycle. However, test your body slowly, as like other legumes and beans, chickpeas can cause intestinal bloating in some people.
Yes. Canned chickpeas, also known as garbanzo beans, are cooked and ready to serve so you can eat them immediately. For best taste, rinse and drain them. However, you should not eat raw chickpeas
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- 15.5 oz Chickpeas aka garbanzo beans, washed and drained
- ½ cup Edamame pods removed
- ½ cup Green Pepper diced
- ½ cup Dried Cranberries
- ¼ cup Carrots diced
- ¼ cup Red Peppers diced
Red Wine Vinaigrette Dressing
- 1 tablespoon Olive Oil
- 4 tablespoon Red Wine Vinegar
- ⅛ teaspoon Garlic Powder a dash
- ¼ teaspoon Salt a dash
- ¼ teaspoon Granulated White Sugar
- ¼ teaspoon Cumin
- In a medium bowl, mix all of the diced vegetables together.
- In a separate bowl, whisk all of the dressing ingredients together until the sugar dissolves. Whisk again just before pouring over the salad to keep all ingredients in suspension. Toss the salad to coat well.
- Cover and refrigerate at least 2 hours, stirring occasionally. Serve alone or with crackers or warm pita bread for scooping.