Mediterranean Cranberry Walnut Chickpea Salad with Orange Vinaigrette
A bright, refreshing salad that balances sweet, tangy, and savory flavors in every bite. Protein-packed chickpeas, chewy dried cranberries, crunchy walnuts, and crisp vegetables are tossed in a zesty orange vinaigrette for a dish that’s perfect as a main, side, or meal prep option.
Total Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4–6
Ingredients
Salad:
1 (15 oz) can chickpeas, drained and rinsed
½ cup dried cranberries (unsweetened or reduced sugar preferred)
½ cup walnuts, roughly chopped
1 cup cucumber, diced
½ red onion, finely diced
1 cup cherry tomatoes, halved
½ cup fresh parsley, chopped
¼ cup crumbled feta cheese (optional)
2 cups baby spinach or arugula (optional for serving)
Orange Vinaigrette:
¼ cup freshly squeezed orange juice (about 1 medium orange)
1 tbsp orange zest
1½ tbsp red wine vinegar or white balsamic vinegar
1 tsp Dijon mustard
2 tsp maple syrup or honey
3 tbsp extra virgin olive oil
Salt and black pepper to taste
Instructions
Make the vinaigrette:
In a small bowl or jar, whisk together orange juice, zest, vinegar, Dijon mustard, and maple syrup. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper to taste.
Prepare the salad:
In a large mixing bowl, combine chickpeas, cranberries, walnuts, cucumber, red onion, tomatoes, and parsley.
Toss and serve:
Pour the vinaigrette over the salad and toss until evenly coated. Fold in feta cheese if using.
Optional greens:
Serve over a bed of spinach or arugula if desired for extra greens.
Chill (optional):
For best flavor, chill for 20–30 minutes before serving to let the ingredients marinate.
Tips
Toast the walnuts: Lightly toast chopped walnuts in a dry skillet for 2–3 minutes to bring out their nutty flavor and crunch.
Use fresh herbs: Fresh parsley adds brightness, but fresh mint or basil can be great additions or substitutes.
Balance sweetness: If your cranberries are very sweet, reduce the maple syrup/honey in the vinaigrette or use lemon juice to add more tartness.
Let it marinate: Allow the salad to sit for 20–30 minutes in the fridge before serving — the flavors will meld and deepen.
Make it ahead: This salad holds up well in the fridge for 2–3 days, making it great for meal prep or potlucks.
Variations
Add grains: Mix in cooked quinoa, couscous, or farro to turn this into a heartier grain bowl.
Change the nuts: Swap walnuts with slivered almonds, pecans, or pistachios for different textures.
Make it vegan: Omit the feta cheese or use a plant-based feta alternative.
Go green: Add spinach, kale, or arugula for a leafy green version — perfect as a main dish.
Protein boost: Add grilled chicken, tuna, or more legumes like edamame or white beans for a protein-rich meal.
Seasonal twist: Replace cranberries with dried cherries or pomegranate seeds depending on the season.
Q&A
Can I make this salad ahead of time?
Yes! This salad tastes even better after a few hours in the fridge. It can be made up to 2 days in advance — just store it in an airtight container.
Will the salad get soggy?
Not really. Since it doesn’t contain delicate greens unless you add them, it holds up well. If serving with spinach or arugula, keep the greens separate and mix them in just before serving.
What if I don’t have fresh orange juice?
You can use bottled juice in a pinch, but fresh orange juice and zest give the vinaigrette its brightest flavor.
Can I use canned mandarins instead of orange juice?
Yes — drain and finely chop the mandarins. While they won’t replace the vinaigrette, they make a great fruity addition to the salad itself.
Is this salad gluten-free?
Yes, it’s naturally gluten-free — just double-check that your mustard and vinegar are certified gluten-free.
Nutrition Information (Per Serving – Approximate)
(Based on 6 servings and without feta cheese)
Calories: 280
Protein: 8g
Fat: 15g
Carbohydrates: 30g
Fiber: 7g
Sugar: 10g
Sodium: 230mg
With feta, calories increase by ~40–50 per serving and sodium will also be slightly higher.
Conclusion
This Mediterranean Cranberry Walnut Chickpea Salad is a fresh, flavorful, and nutrient-rich dish that brings together sweet, savory, and tangy notes in one vibrant bowl. Whether you’re meal-prepping, hosting brunch, or just want a satisfying plant-powered lunch, this salad delivers on all fronts.
Tossed in a citrusy orange vinaigrette, it’s easy to make, naturally gluten-free, and endlessly adaptable. Try it once — it might just become a staple in your kitchen rotation.