Cranberry Walnut Chickpea Salad
A delightful mix of dried cranberries, crunchy walnuts, and earthy chickpeas, dressed in a zesty orange vinaigrette, perfect for lunches, side dishes, or gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Salad Ingredients
- 1 can Chickpeas, drained and rinsed (about 425 g)
- 1 cup Fresh spinach, chopped (approximately 30 g)
- 1/2 cup Dried cranberries (about 75 g)
- 1/2 cup Walnuts, roughly chopped (about 60 g)
- 1/4 cup Red onion, finely diced (about 40 g)
Vinaigrette Ingredients
- 1/4 cup Olive oil (about 60 ml)
- 1/4 cup Orange juice (Fresh is best!) (about 60 ml)
- 1 tablespoon Honey or maple syrup (about 15 g)
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, combine the chickpeas, chopped spinach, dried cranberries, roughly chopped walnuts, and finely diced red onion.
- In a small bowl or jar, whisk together the olive oil, orange juice, honey (or maple syrup), salt, and pepper until it’s well mixed and emulsified.
- Pour the vinaigrette over the salad ingredients and gently toss until everything is evenly coated.
- Taste the salad and adjust the seasoning with more salt or pepper if necessary.
- Chill the salad in the fridge for 10–15 minutes to let the flavors meld, or serve immediately for a fresher taste.
- Before serving, sprinkle with extra walnuts or fresh herbs like parsley for an added touch.
Notes
This salad is versatile and can be served in many delightful ways: plate beautifully in a bowl or individual servings, pair with grilled chicken or fish for a hearty meal, or serve with whole-grain bread and dips.