Description
This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a refreshing, vibrant salad loaded with textures and flavors—perfect for a quick lunch or a colorful side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- ⅓ cup dried cranberries
- ½ cup chopped walnuts
- ¼ cup finely sliced red onion
- ¼ cup freshly squeezed orange juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse and drain the chickpeas. Wash and dry the spinach. Slice the red onion and chop the walnuts.
- In a small bowl or jar, whisk together orange juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
- In a large salad bowl, combine the chickpeas, spinach, cranberries, walnuts, and red onion.
- Pour the vinaigrette over the salad and toss gently to coat.
- Taste and adjust seasoning as needed. Serve immediately or chill before serving.
Notes
- Toast the walnuts to enhance flavor and crunch.
- Store the vinaigrette separately if prepping ahead.
- Fresh-squeezed orange juice adds the best flavor to the dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: chickpea salad, cranberry walnut salad, orange vinaigrette, healthy lunch, vegetarian salad