Cranberry Walnut Chickpea Salad with Orange Vinaigrette
This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a refreshing and vibrant dish packed with plant-based protein, crunchy walnuts, sweet-tart cranberries, and a bright citrus dressing. Perfect for a quick lunch, light dinner, or healthy side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 1/4 cup red onion, finely diced
For the Orange Vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
1. In a large bowl, combine the chickpeas, chopped spinach, dried cranberries, walnuts, and red onion.
2. In a small bowl or jar, whisk together the fresh orange juice, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
3. Pour the orange vinaigrette over the salad and toss gently to coat evenly.
4. Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld before serving.
Notes
For a fully vegan version, use maple syrup instead of honey.
Add sliced avocado, fresh herbs like parsley, or a sprinkle of cinnamon for extra flavor.
Adjust the sweetness or tanginess of the vinaigrette by adding more maple syrup or a splash of vinegar as desired.
Find it online: https://cookingwithramsay.com/cranberry-walnut-chickpea-salad/