Cranberry Walnut Chickpea Salad with Orange Vinaigrette
A delightful and nutritious salad featuring chickpeas, walnuts, and a vibrant orange vinaigrette, perfect for a light lunch or dinner side.
Servings: 4 servings
Calories: 250kcal
Ingredients
Salad Ingredients
- 1 can (15 oz / 425 g) chickpeas (garbanzo beans) – drained and rinsed
- 1 cup fresh spinach, chopped
- ½ cup dried cranberries
- ½ cup walnuts, roughly chopped
- ¼ cup red onion, finely diced
- ½ cup diced cucumber or celery (optional)
- to taste salt and pepper
Orange Vinaigrette
- ¼ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- to taste pinch of salt and black pepper
Instructions
Preparation
- Drain and rinse your chickpeas thoroughly under cool running water. Pat them dry with a clean towel or paper napkin.
- In a large mixing bowl, combine chopped spinach, dried cranberries, chopped walnuts, and finely diced red onion. Add the chickpeas on top and toss gently to mix.
Making the Vinaigrette
- In a small jar or bowl, whisk together orange juice, orange zest, olive oil, vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until well combined.
Dressing the Salad
- Pour the orange vinaigrette over the salad and toss gently until all the ingredients are evenly coated.
Chill and Serve
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop.
Notes
This salad is best enjoyed chilled, making it a perfect dish for warm days or gatherings. Optionally, add quinoa or feta cheese for a more filling meal. Consider garnishing with extra walnuts or fresh herbs for presentation.