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
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.
Notes
- Add crumbled feta or goat cheese for a creamy touch.
- Great as a light lunch or a hearty side.
- Keeps well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 10g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
