Cranberry Walnut Chickpea Salad with Orange Vinaigrette Recipe

Introduction

This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a vibrant, nutritious dish that combines sweet, tangy, and crunchy flavors in every bite. Perfect for a light lunch or a refreshing side, it’s easy to prepare and full of wholesome ingredients.

Ingredients

• 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
• 1/4 cup olive oil
• 1/4 cup orange juice (fresh is best!)
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Step 1: In a large mixing bowl, combine the chickpeas, chopped spinach, dried cranberries, walnuts, and finely diced red onion. Mix these fresh and flavorful ingredients evenly.
2. Step 2: In a small bowl or jar, whisk together olive oil, orange juice, honey (or maple syrup), salt, and pepper until the dressing is fully emulsified and tangy.
3. Step 3: Pour the orange vinaigrette over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
4. Step 4: Taste the salad and adjust seasoning by adding more salt or pepper if needed to enhance flavors.
5. Step 5: Optionally, chill the salad in the refrigerator for 10–15 minutes to allow the flavors to meld together, or serve immediately for a crisp, fresh bite.
6. Step 6: Garnish the salad with extra walnuts or fresh herbs like parsley just before serving to add texture and a pop of color.

Tips & Variations

• Use fresh orange juice for the best flavor in the vinaigrette.
• Maple syrup can be used as a vegan alternative to honey.
• Add fresh herbs such as parsley or mint for added freshness.
• Include feta or goat cheese for a creamy texture if desired.
• This salad can be prepared ahead and stored refrigerated for up to 2 days.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, store the dressing separately and toss just before serving. If stored mixed, give the salad a gentle stir before serving and enjoy it chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cranberries instead of dried?

Dried cranberries are best for texture and sweetness. Canned or fresh cranberries can be more tart and may add extra moisture, so they are not recommended as a direct substitute.

Is this salad suitable for vegans?

Yes, this salad is vegan if you use maple syrup instead of honey in the dressing. All other ingredients are plant-based.

Cranberry Walnut Chickpea Salad with Orange Vinaigrette Recipe

Print Recipe

★★★★★

4.4 from 136 reviews

A vibrant and nutritious Cranberry Walnut Chickpea Salad tossed with a zesty Orange Vinaigrette. This refreshing salad combines protein-packed chickpeas, crunchy walnuts, sweet dried cranberries, and fresh spinach, all brought together by a bright citrus dressing. Perfect as a light lunch or a wholesome side dish.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 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

Orange Vinaigrette

• 1/4 cup olive oil
• 1/4 cup orange juice (fresh is best!)
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Combine salad ingredients: In a large mixing bowl, combine the chickpeas, chopped spinach, dried cranberries, walnuts, and finely diced red onion. Mix these fresh and flavorful ingredients evenly to create the salad base.
2. Make the vinaigrette: In a small bowl or jar, whisk together olive oil, orange juice, honey (or maple syrup), salt, and pepper until the mixture is fully emulsified, forming a bright and tangy dressing.
3. Toss salad with vinaigrette: Pour the orange vinaigrette over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing for balanced flavor.
4. Adjust seasoning: Taste the salad and adjust seasoning by adding more salt or pepper if needed to enhance the flavors.
5. Chill (optional): Optionally, chill the salad in the refrigerator for 10–15 minutes to allow the flavors to meld together, or serve immediately for a crisp, fresh bite.
6. Garnish and serve: Garnish the salad with extra walnuts or fresh herbs like parsley just before serving to add texture and a pop of color.

Notes

• Use fresh orange juice for the best flavor in the vinaigrette.
• Maple syrup can be used as a vegan alternative to honey.
• This salad can be prepared ahead and stored refrigerated for up to 2 days.
• Add fresh herbs such as parsley or mint for added freshness.
• Optionally include feta cheese or goat cheese for a creamy texture (not included in base recipe).

Keywords: cranberry walnut chickpea salad, orange vinaigrette, healthy salad, vegetarian salad, chickpea salad, fresh spinach salad