What do you eat with Trader Joe's Greek chickpeas?

Trader Joe’s Greek chickpeas are flavorful and ready to eat, making them perfect in wraps, grain bowls, or Mediterranean salads like this Feta and Cranberry Chickpeas with Lemon Vinaigrette . You can pair them with roasted veggies, pita bread, or scoop them onto hummus for a protein-rich appetizer. For a refreshing combo, serve them with our Pineapple Cucumber Salad .

How many calories in a chickpea feta salad?

A typical serving of chickpea feta salad contains about 250–300 calories, depending on the amount of feta and oil used. Our Feta and Cranberry Chickpeas with Lemon Vinaigrette has roughly 270 calories per 1-cup serving, offering fiber, protein, and healthy fats without being heavy.

How to roast Trader Joe's Greek chickpeas?

To roast them, drain and rinse well, then toss in olive oil, garlic powder, paprika, and a pinch of salt. Spread on a baking sheet and roast at 400°F for 20–25 minutes, stirring halfway through. The result is a crispy texture that works beautifully with salads like this one. Or pair it with the Roasted Veggie Hummus Bowl for a full meal.

What is the best time to eat chickpea salad?

Chickpea salad is versatile enough to be enjoyed any time of day —as a light lunch, hearty snack, or part of a balanced dinner. It’s especially great for meal prep. The lemon vinaigrette keeps it tasting fresh, even after a few days in the fridge. Ideal before or after a workout, thanks to its fiber and protein content.

Are Trader Joe's Greek chickpeas ready to eat?

Yes, Trader Joe’s Greek chickpeas come fully cooked and seasoned. You can eat them straight from the can or jar. However, for dishes like Feta and Cranberry Chickpeas with Lemon Vinaigrette , it’s best to rinse and dress them with your own vinaigrette to control flavor and sodium.

What is the difference between garbanzo beans and chickpeas?

There’s no difference— garbanzo beans and chickpeas are the same legume . “Garbanzo” is Spanish in origin, while “chickpea” is the English term. Both refer to the same high-protein, fiber-rich bean that’s perfect for salads, stews, and healthy bowls like this one.

Feta and Cranberry Chickpeas with Lemon Vinaigrette

Name: Feta and Cranberry Chickpeas with Lemon Vinaigrette
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean-American Fusion
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; ½ cup crumbled feta cheese; ⅓ cup dried cranberries; ¼ small red onion, finely chopped; 2 tablespoons fresh parsley, chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and freshly ground black pepper, to taste

Feta and Cranberry Chickpeas with Lemon Vinaigrette

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This bright and tangy chickpea salad is packed with creamy feta, sweet cranberries, and a refreshing lemon vinaigrette. Perfect for meal prep, picnics, or a quick healthy lunch.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 0 minutes (optional roasting adds 20 min)
Total Time: 15 minutes
Yield: 4 servings
Category: Salad, Side Dish
Method: No-Cook (Optional Roasting)
Cuisine: Mediterranean-American Fusion
Diet: Vegetarian

Ingredients

1 (15 oz) can chickpeas, drained and rinsed
½ cup crumbled feta cheese
⅓ cup dried cranberries
¼ small red onion, finely chopped
2 tablespoons fresh parsley, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper, to taste

Instructions

Rinse and drain the chickpeas. Pat dry using a clean towel.
In a small jar, combine olive oil, lemon juice, mustard, honey, salt, and pepper. Shake or whisk until emulsified.
In a large bowl, combine chickpeas, cranberries, red onion, parsley, and feta.
Pour the vinaigrette over the salad and toss gently to combine.
Chill for 10–15 minutes before serving to allow flavors to meld.
Taste and adjust seasoning as needed. Serve cold.

Notes

Optional: Add cooked grains like quinoa or farro for a heartier version.
Make it vegan by swapping feta for dairy-free feta or avocado.
Keeps in the fridge for up to 4 days.
Add-ins like toasted almonds or pumpkin seeds can add extra crunch.

Find it online: https://recipesbyamelia.com/feta-and-cranberry-chickpeas-with-lemon-vinaigrette/