Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Cranberry Walnut Chickpea Salad with Orange Vinaigrette

This vibrant, protein-packed salad combines tender chickpeas, crunchy toasted walnuts, and sweet-tart dried cranberries tossed in a zesty, refreshing orange vinaigrette. It makes for a healthy, satisfying lunch or a wonderful side dish for any gathering!

Ingredients

• 2 cans (15 oz each) chickpeas, rinsed and drained

• 1/2 cup dried cranberries

• 1/2 cup walnuts, chopped and toasted

• 2 stalks celery, finely diced

• 2 cups fresh baby spinach or greens, roughly chopped

• 1/4 cup fresh orange juice

• 2 tbsp extra virgin olive oil

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and black pepper to taste

Step-by-Step Instructions

1. Prep the Base: In a large mixing bowl, combine the drained chickpeas, dried cranberries, toasted chopped walnuts, diced celery, and chopped baby spinach.

2. Make the Vinaigrette: In a small bowl or mason jar, whisk together the fresh orange juice, extra virgin olive oil, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth and well emulsified.

3. Dress the Salad: Pour the orange vinaigrette evenly over the chickpea and walnut mixture.

4. Toss and Marinate: Toss everything gently until all the ingredients are thoroughly coated in the dressing. For the best flavor, let the salad sit for 10 to 15 minutes before serving so the chickpeas can absorb the citrus notes.

5. Serve: Transfer to a serving bowl and enjoy chilled or at room temperature!