Mediterranean Cranberry Walnut Chickpea Salad with Orange Vinaigrette
This refreshing Mediterranean-style salad is a perfect balance of sweet, nutty, and tangy flavors. Protein-packed chickpeas are paired with tart cranberries, crunchy walnuts, and crisp greens, all tied together with a bright homemade orange vinaigrette. It’s quick to prepare, naturally vegetarian, and ideal for a light lunch, side dish, or healthy potluck option.
Time: 15 minutes (no cooking required)
Ingredients
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
½ cup dried cranberries
½ cup walnuts, toasted and chopped
2 cups mixed greens or baby spinach
1 small red onion, thinly sliced
For the Orange Vinaigrette:
Juice of 1 orange
2 tbsp olive oil
1 tsp honey or maple syrup
Salt & black pepper, to taste
Instructions
Toast the walnuts (optional but recommended): In a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant. Let cool and chop roughly.
Prepare the vinaigrette: In a small bowl, whisk together orange juice, olive oil, honey (or maple syrup), salt, and black pepper until smooth.
Assemble the salad: In a large bowl, combine chickpeas, cranberries, walnuts, greens, and red onion.
Dress and serve: Pour the orange vinaigrette over the salad, toss gently to combine, and serve fresh.
Tips & Variations
Make it heartier: Add cooked quinoa, farro, or couscous for extra bulk and a more filling meal.
Add cheese: Crumbled feta or goat cheese pairs beautifully with the sweet cranberries and tangy vinaigrette.
Fruit swaps: Try fresh pomegranate seeds, apple slices, or pear chunks instead of cranberries for seasonal variation.
Nut alternatives: Almonds, pecans, or pistachios work well if you don’t have walnuts on hand.
Leafy greens: Arugula adds peppery flavor, while kale makes it sturdier and meal-prep friendly.
Make it vegan: The recipe is already vegan if you use maple syrup instead of honey.
Protein boost: Add grilled chicken, salmon, or tofu for a complete protein-rich main dish.
Meal prep tip: Keep the dressing separate until serving to avoid soggy greens.
Q&A
Q: Can I make this salad ahead of time?
A: Yes, but store the vinaigrette separately and toss it in just before serving so the greens stay crisp.
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are very tart, so it’s better to stick with dried or substitute with pomegranate seeds for a fresh, juicy option.
Q: Is there a nut-free option?
A: Absolutely. Replace walnuts with pumpkin seeds or sunflower seeds for crunch without nuts.
Q: How long does this salad keep?
A: With the dressing mixed in, it’s best eaten the same day. Without dressing, it can last 2–3 days in the fridge.
Q: Can I double the recipe for a crowd?
A: Yes, it scales easily. Just adjust the vinaigrette to taste.
Nutrition
(per serving, serves 4)
Calories: ~270
Protein: ~8g
Carbohydrates: ~30g
Fat: ~14g
Fiber: ~7g
Sugar: ~10g
(Values are approximate and will vary depending on portion size and ingredient brands.)
Conclusion
This Mediterranean Cranberry Walnut Chickpea Salad with Orange Vinaigrette is light, vibrant, and nutrient-dense. The sweet-tart cranberries, crunchy walnuts, and protein-packed chickpeas make it both satisfying and refreshing. Perfect as a side dish or a main when topped with protein, it’s a versatile recipe you can enjoy year-round.