Cranberry Walnut Chickpea Salad with Orange Vinaigrette

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🥗 Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Description

This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a bright, protein-packed salad that balances sweet, tangy, crunchy, and savory flavors beautifully. Tender chickpeas are tossed with tart dried cranberries, toasted walnuts, crisp greens, and a refreshing citrus vinaigrette made with fresh orange juice. It’s perfect as a light lunch, holiday side dish, or meal-prep salad that tastes even better the next day.

⏱️ Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 5 minutes (to toast walnuts)

  • Total Time: 20 minutes

🍽️ Servings

4 servings (as a side)
2–3 servings (as a main dish)

📝 Ingredients

Salad

  • 2 cups cooked chickpeas (or 1½ cans, drained & rinsed)

  • ⅓ cup dried cranberries

  • ½ cup walnuts, roughly chopped

  • 2 cups baby spinach or mixed greens

  • ¼ small red onion, thinly sliced

  • ¼ cup crumbled feta cheese (optional)

  • 1 tablespoon fresh parsley or mint, chopped (optional)

Orange Vinaigrette

  • ¼ cup fresh orange juice

  • 1 tablespoon orange zest

  • 1 tablespoon apple cider vinegar or white wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon honey or maple syrup

  • ¼ cup extra-virgin olive oil

  • Salt and black pepper, to taste

👩‍🍳 Instructions

  1. Toast the Walnuts
    Heat a dry skillet over medium heat. Add walnuts and toast for 3–5 minutes, stirring often, until fragrant. Remove and let cool.

  2. Prepare the Salad Base
    In a large bowl, combine chickpeas, dried cranberries, red onion, greens, and toasted walnuts.

  3. Make the Orange Vinaigrette
    In a small bowl or jar, whisk together orange juice, zest, vinegar, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.

  4. Assemble the Salad
    Pour vinaigrette over the salad and toss gently to coat.

  5. Finish & Serve
    Top with feta cheese and fresh herbs if using. Serve immediately or chill for 15–20 minutes for deeper flavor.

💡 Recipe Notes

  • This salad keeps well in the fridge for up to 3 days.

  • Add greens just before serving if meal-prepping.

  • The vinaigrette can be made up to 5 days ahead.

🌟 Tips & Variations

  • Extra Protein: Add grilled chicken, roasted tofu, or quinoa

  • Nut-Free: Swap walnuts for sunflower or pumpkin seeds

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

  • More Crunch: Add diced apple or celery

  • Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 320

  • Protein: 9 g

  • Carbohydrates: 30 g

  • Fiber: 8 g

  • Fat: 20 g

  • Sugar: 9 g

  • Sodium: 220 mg

🌱 Health Benefits

  • Chickpeas: High in plant-based protein and fiber for digestion and satiety

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

  • Cranberries: Packed with antioxidants and immune-supporting compounds

  • Oranges: Excellent source of vitamin C and anti-inflammatory flavonoids

  • Olive Oil: Supports heart health with healthy monounsaturated fats

❓ Q & A

Q: Can I make this salad ahead of time?
A: Yes! Prepare everything except the greens and toss together just before serving for best texture.

Q: Can I use canned chickpeas?
A: Absolutely — just rinse and drain them well to reduce sodium.

Q: What can I substitute for cranberries?
A: Dried cherries, raisins, or chopped dried apricots work beautifully.

Q: Is this salad gluten-free?
A: Yes, all ingredients are naturally gluten-free.

Q: Can I serve this warm?
A: Yes! Slightly warm chickpeas and walnuts create a cozy, fall-friendly version.

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