Begin by draining and rinsing a 15 oz can of chickpeas under cold running water to reduce sodium levels. Pat the chickpeas dry with a paper towel, then transfer them to a medium bowl. Using a fork or a potato masher, gently mash about half of the chickpeas until chunky, leaving the rest whole.

Next, add ½ cup of crumbled feta cheese, ⅓ cup of dried cranberries, 1 finely diced stalk of celery, ¼ cup of finely diced red onion, and 2 tablespoons of chopped fresh dill to the bowl. Carefully fold the ingredients together with a spatula.

In a separate bowl, whisk together ½ cup of plain Greek yogurt (or mayonnaise), 1 tablespoon of fresh lemon juice, and 1 teaspoon of Dijon mustard. Add a pinch of salt and freshly ground black pepper, adjusting to taste.

Pour the freshly made dressing over the chickpea mixture. Gently fold everything together until the salad is well coated in the creamy dressing.

Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes to meld flavors before serving.