Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Description

This Cranberry Walnut Chickpea Salad is a beautiful blend of sweet, tangy, and nutty flavors — all tossed in a bright orange vinaigrette.
Packed with plant-based protein, fiber, and antioxidants, this salad is both refreshing and satisfying. It’s perfect for lunch, potlucks, or as a wholesome side dish, and it comes together in just 10 minutes!

The creamy chickpeas, crunchy walnuts, and chewy cranberries create a wonderful texture combination that’s both hearty and healthy.

 Ingredients

For the Salad

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• ½ cup dried cranberries
• ½ cup walnuts, roughly chopped
• ¼ cup red onion, finely diced
• ¼ cup crumbled feta cheese (optional but delicious)

For the Orange Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice (about ½ an orange)
• 1 teaspoon orange zest
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

 Instructions

1. Prepare the vinaigrette:
   In a small bowl or jar, whisk together olive oil, orange juice, orange zest, vinegar, Dijon mustard, and honey. Season with salt and pepper. Set aside.
2. Assemble the salad:
   In a large bowl, combine chickpeas, spinach, cranberries, walnuts, and red onion. Add feta if using.
3. Dress the salad:
   Pour the orange vinaigrette over the salad and toss gently to coat all ingredients evenly.
4. Serve & enjoy:
   Taste and adjust seasoning if needed. Serve immediately or chill for 15–20 minutes to let the flavors meld.

 Servings

• Serves: 3–4
• Serving Size: ~1½ cups per serving
• Total Time: 10–15 minutes

 Nutritional Information (Per Serving)

(Values are approximate and vary depending on dressing amount and optional feta.)

 Health Benefits

•  Brain & heart health: Walnuts and olive oil supply omega-3 fatty acids for brain and heart function.
•  Plant-based protein: Chickpeas provide protein and fiber that keep you full and energized.
•  Vitamin C boost: Fresh orange juice strengthens immunity and supports collagen production.
•  Antioxidant-rich: Cranberries and spinach help fight inflammation and oxidative stress.
•  Gut-friendly fiber: Supports healthy digestion and stabilizes blood sugar levels.

 Notes & Tips

• Make ahead: Prepare the salad (without dressing) up to 2 days in advance; store vinaigrette separately and toss before serving.
• Add protein: Great with grilled chicken, shrimp, or tofu for a complete meal.
• Make it vegan: Use maple syrup instead of honey and skip the feta or use vegan cheese.
• Crunch tip: Toast the walnuts lightly in a dry pan for 3–4 minutes to enhance flavor.
• Cranberry substitute: Try raisins, pomegranate seeds, or chopped dried apricots for variety.
• Extra freshness: Add chopped herbs like parsley or mint for a bright twist.

 Q & A

Q: Can I use canned or cooked chickpeas interchangeably?
A: Yes! If using home-cooked chickpeas, use about 1½ cups. Just make sure they’re fully cooled before tossing.

Q: How long will this salad last?
A: It stays fresh in the fridge for up to 3 days if stored in an airtight container. Keep dressing separate if you plan to store longer.

Q: Can I make the vinaigrette ahead of time?
A: Definitely! It keeps well for 5–7 days in the fridge. Shake or whisk before using.

Q: What can I serve with this salad?
A: It pairs beautifully with grilled fish, chicken, or a bowl of soup for a balanced meal.

Q: Is this gluten-free?
A: Yes! All ingredients are naturally gluten-free — just double-check your mustard and vinegar labels.