Name: Cranberry Walnut Chickpea Salad with Orange Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1/3 cup dried cranberries; 1/3 cup chopped walnuts; 1/2 cup diced cucumber; 1/2 cup diced red bell pepper; 1/4 cup finely chopped red onion; 2 tbsp chopped fresh parsley; 4 cups mixed salad greens or baby spinach; 1/4 cup fresh orange juice; 1 tbsp orange zest; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1/4 cup olive oil; pinch of salt and pepper

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Bright, zesty, and bursting with exciting textures, Cranberry Walnut Chickpea Salad with Orange Vinaigrette is as delightful on the palate as it is on the eyes! Creamy chickpeas meet juicy dried cranberries and crunchy walnuts, while a fragrant orange vinaigrette ties everything together with a sweet-tart sparkle. Whether you’re after a nourishing lunch, a stand-out side, or just a little midweek color on your plate, this salad is the zippy, wholesome answer you’ll want on repeat.

Cranberry Walnut Chickpea Salad with Orange Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this salad is just how accessible—and yet essential—each ingredient is. Simple, wholesome pantry items and a few fresh elements create a beautiful harmony of flavor, crunch, and color you’ll crave all year round.

Chickpeas: The protein-packed, hearty base that makes the salad filling and satisfying.
Dried Cranberries: These add chewy sweetness and a pop of ruby color with every bite.
Chopped Walnuts: For those irresistible pockets of crunch and a touch of richness.
Diced Cucumber: Crisp, cool, and refreshing, cucumber keeps every spoonful vibrant.
Diced Red Bell Pepper: Sweet, snappy, and loaded with color, red peppers round out the veggies.
Finely Chopped Red Onion: Sharp and zesty, the onion brightens up the whole bowl.
Fresh Parsley: Adds a fresh, herbal note that makes every ingredient sing.
Mixed Salad Greens or Baby Spinach: The perfect tender bed for serving—choose your favorite!
Fresh Orange Juice: The sunny backbone of your vinaigrette, lending a citrusy sweetness.
Orange Zest: Doubles down on orange fragrance for a deeper, unforgettable flavor.
Apple Cider Vinegar: Adds essential acidity that balances out the vinaigrette.
Dijon Mustard: For a little tang and emulsifying magic in the dressing.
Honey or Maple Syrup: Choose your favorite to lightly sweeten and round out the acids.
Olive Oil: Smooth and rich, it brings your vinaigrette together and adds silkiness.
Salt and Pepper: Just a pinch of each to enhance every flavor on your fork.

How to Make Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Step 1: Gather and Prep Your Ingredients

Before diving in, set yourself up for salad happiness. Drain and rinse the chickpeas, chop your veggies, and measure out the cranberries and walnuts. Zesting and juicing the orange ahead makes the vinaigrette a breeze. It’s amazing how a little prep gets you cooking—and eating—even faster.

Step 2: Build the Salad Base

Grab your biggest mixing bowl, because everything’s about to come together! Combine the chickpeas, cranberries, chopped walnuts, diced cucumber, red bell pepper, red onion, and parsley in the bowl. Gently toss so you see pops of color and texture blending throughout.

Step 3: Whisk the Orange Vinaigrette

In a smaller bowl or a sturdy jar, add your fresh orange juice, orange zest, apple cider vinegar, Dijon mustard, honey or maple syrup, and a good pinch of salt and pepper. Whisk it all together until the honey dissolves and the mixture is smooth.

Step 4: Emulsify with Olive Oil

Slowly drizzle in the olive oil while you whisk vigorously (or shake if you’re using a jar). You’ll see the vinaigrette turn lightly creamy and glossy as it emulsifies—a small but rewarding kitchen magic!

Step 5: Dress and Toss the Salad

Pour the orange vinaigrette over your chickpea mixture, using just enough to coat everything with those bright, citrusy flavors. Toss gently so the berries and walnuts stay intact but every bite gets a burst of dressing.

Step 6: Assemble and Chill

Spoon your beautiful salad over a generous bed of salad greens or baby spinach. Pop it in the fridge for 10 to 15 minutes before serving. This little chill time lets the flavors meld and deepens the vinaigrette’s citrus sparkle.

How to Serve Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Garnishes

Right before serving, sprinkle on a few extra walnuts, a handful of dried cranberries, or even some crumbled feta or goat cheese for an extra creamy tang. A little fresh parsley on top adds both gorgeous color and that final herbal flourish.

Side Dishes

Pair your Cranberry Walnut Chickpea Salad with Orange Vinaigrette alongside a hearty soup or a toasted grain bowl for a satisfying lunch. It’s also a standout on a brunch spread or as a side to grilled chicken, fish, or even a simple baked sweet potato.

Creative Ways to Present

Try serving this salad in pita pockets for a fun lunch-on-the-go, or scoop it over avocado halves for an elegant appetizer. For festive gatherings, assemble in individual jars or glasses—the layers of color and texture are always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cranberry Walnut Chickpea Salad with Orange Vinaigrette in an airtight container in the fridge for up to 2 days. The flavors will continue to mingle and deepen, making it just as delicious for lunch the next day.

Freezing

This salad is best enjoyed fresh, as freezing can alter the texture of the chickpeas and vegetables. The orange vinaigrette, however, can be made ahead and frozen separately for up to a month—just whisk again once thawed.

Reheating

There’s no need to reheat this vibrant dish—Cranberry Walnut Chickpea Salad with Orange Vinaigrette shines at its brightest served chilled or at room temperature. If the salad has been in the fridge, just let it sit out for a few minutes before serving to take the chill off.

FAQs

Can I make Cranberry Walnut Chickpea Salad with Orange Vinaigrette ahead of time?

Absolutely! You can prepare the salad and vinaigrette up to a day in advance. For best texture, store the salad and dressing separately and combine them just before serving.

Is there a vegan option for this salad?

Yes! Simply use maple syrup instead of honey in the orange vinaigrette. Every other ingredient is naturally plant-based and vegan-friendly.

What other nuts can I use if I don’t have walnuts?

Pecans and sliced almonds are both great substitutes, adding their own unique crunch and flavor. Feel free to get creative depending on what you have on hand!

How do I make the salad more filling for a main course?

Serve it over cooked quinoa, farro, or wild rice for extra substance, or add a scoop of your favorite cooked grain right into the salad for a hearty meal.

Can I use canned mandarin oranges instead of fresh orange juice?

If you’re in a pinch, canned mandarin orange segments (drained) can be added to the salad for sweetness. For the vinaigrette, stick to fresh juice for that lively, citrusy tang.

Final Thoughts

There’s something so cheery and comforting about tossing together this Cranberry Walnut Chickpea Salad with Orange Vinaigrette—it’s truly a little celebration in a bowl! With every crunchy, tangy, and sweet bite, you get a fresh new reason to smile. I hope you love it as much as I do, and that it brings a burst of brightness to your table, any day of the week.

Cranberry Walnut Chickpea Salad with Orange Vinaigrette Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a delightful mix of flavors and textures that make for a satisfying and healthy meal. The sweet-tart cranberries, crunchy walnuts, and zesty orange dressing elevate simple ingredients into a delicious dish.

Ingredients

Scale

Main Salad Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1/3 cup dried cranberries
1/3 cup chopped walnuts
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
2 tbsp chopped fresh parsley
4 cups mixed salad greens or baby spinach

For the Orange Vinaigrette:

1/4 cup fresh orange juice
1 tbsp orange zest
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1/4 cup olive oil
pinch of salt and pepper

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Instructions

Main Salad Preparation: In a large bowl, combine chickpeas, cranberries, walnuts, cucumber, red bell pepper, red onion, and parsley.
Orange Vinaigrette: In a small bowl or jar, whisk together the orange juice, orange zest, vinegar, mustard, honey, salt, and pepper. Slowly whisk in the olive oil until the dressing is well blended.
Combine: Pour the vinaigrette over the chickpea mixture and toss gently to combine.
Serve: Serve over a bed of salad greens or baby spinach. Chill for 10–15 minutes before serving for best flavor.