Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Cranberry Walnut Chickpea Salad with Orange Vinaigrette

📝 Ingredients:

For the Salad:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/2 cup dried cranberries

• 1/2 cup chopped walnuts (lightly toasted for extra flavor)

• 1/2 cup diced celery

• 1/2 cup chopped cucumber (optional for crunch)

• 1/4 cup red onion, finely chopped

• 2 tablespoons fresh parsley or mint, chopped

  

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• Mixed greens, spinach, or arugula (for serving — optional)

For the Orange Vinaigrette:

• 1/4 cup fresh orange juice (about 1 medium orange)

• 1 tablespoon orange zest (optional for more flavor)

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar or white wine vinegar

• 1 teaspoon Dijon mustard

• 1–2 teaspoons maple syrup or honey (to taste)

  

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• Salt and pepper, to taste

👩‍🍳 Instructions:

1. Make the dressing: In a small jar or bowl, whisk together orange juice, zest, olive oil, vinegar, Dijon mustard, maple syrup (or honey), and a pinch of salt and pepper. Taste and adjust seasoning or sweetness as needed.

2. Prepare the salad: In a large bowl, combine chickpeas, cranberries, walnuts, celery, cucumber, red onion, and parsley or mint.

3. Dress the salad: Pour the vinaigrette over the salad and toss gently to combine.

4. Let sit for 10–15 minutes before serving to allow flavors to meld, or refrigerate for later.

5. Serve on its own or over a bed of greens.

🌿 Optional Add-ins:

• Crumbled feta or goat cheese

  • Avocado slices

    

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  • Cooked quinoa or farro

  • Roasted sweet potatoes

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  This salad keeps well in the fridge for up to 3 days. Great for make-ahead lunches!

  Let me know if you want a version without added sweeteners or with a different dressing style!