🥗 Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Description

This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a vibrant, protein-packed salad bursting with color and flavor. Tender chickpeas, crunchy walnuts, and sweet-tart cranberries combine beautifully with crisp vegetables, all tied together by a refreshing homemade orange vinaigrette.
It’s perfect for meal prep, picnics, or a light lunch that energizes you while satisfying your taste buds.

Servings

Serves: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Difficulty: Easy

🫘 Ingredients

For the Salad:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)

• ½ cup dried cranberries

• ½ cup walnuts, roughly chopped

• 1 small red onion, finely diced

• 1 cucumber, diced

• 1 red bell pepper, diced

• 2 cups fresh spinach or mixed greens, chopped

• ¼ cup crumbled feta cheese (optional)

• Salt & pepper to taste

For the Orange Vinaigrette:

• ¼ cup fresh orange juice (about 1 medium orange)

• 2 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar or white wine vinegar

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey (optional)

• ¼ tsp salt

• Freshly ground black pepper, to taste

🍊 Instructions

1. Prepare the dressing:
   In a small bowl or jar, whisk together orange juice, olive oil, vinegar, mustard, sweetener (if using), salt, and pepper until well combined.

2. Assemble the salad:
   In a large mixing bowl, add chickpeas, cranberries, walnuts, onion, cucumber, bell pepper, and greens.

3. Dress and toss:
   Pour the orange vinaigrette over the salad and toss gently until everything is evenly coated.

4. Add cheese (optional):
   Sprinkle with crumbled feta just before serving.

5. Serve immediately or chill:
   This salad can be enjoyed right away or refrigerated for 30 minutes to let the flavors meld.

💡 Notes & Tips

• Make ahead: The salad (without dressing) keeps well in the fridge for up to 3 days. Add dressing right before serving to keep it crisp.

• Nut-free option: Replace walnuts with roasted pumpkin seeds or sunflower seeds.

• Vegan option: Skip feta or use a plant-based alternative.

• Flavor twist: Add orange zest or a squeeze of lemon for an extra citrus punch.

• Serving idea: Serve over a bed of quinoa or couscous for a heartier meal.

🧠 Nutritional Information (Per Serving)

(approximate values)

🌿 Health Benefits

• Chickpeas: Great source of plant-based protein and fiber, supporting digestion and satiety.

• Walnuts: Rich in omega-3 fatty acids, beneficial for heart and brain health.

• Cranberries: Contain antioxidants that help reduce inflammation.

• Orange vinaigrette: Provides Vitamin C and boosts immune function.

• Olive oil: Supplies healthy monounsaturated fats.

❓ Q & A Section

Q1: Can I use canned chickpeas?
✅ Yes! Just rinse and drain them well before adding to the salad.

Q2: What can I substitute for walnuts?
🌰 You can use pecans, almonds, or seeds like sunflower or pumpkin.

Q3: How long does it last in the fridge?
🧊 The salad (without dressing) lasts up to 3 days; with dressing, consume within 24 hours for best texture.

Q4: Is this salad good for weight loss?
🥗 Absolutely. It’s high in fiber and protein, keeping you full longer while being nutrient-dense and low in empty calories.

Q5: Can I make the vinaigrette ahead of time?
🍊 Yes, store it in a sealed jar in the refrigerator for up to 5 days. Shake well before using.