Description
A refreshing and nutritious Cranberry Walnut Chickpea Salad featuring a delightful blend of flavors and textures, topped with a zesty Orange Vinaigrette. This vegan and gluten-free salad is perfect for a light and satisfying meal.
Ingredients
Scale
Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 4 cups mixed greens or baby spinach
Orange Vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare Salad: In a large bowl, combine chickpeas, cranberries, walnuts, celery, red onion, and parsley.
- Make Vinaigrette: In a small bowl or jar, whisk together orange juice, olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- Toss and Serve: Pour the vinaigrette over the chickpea mixture and toss gently to coat. Serve immediately over mixed greens or baby spinach or chill for 30 minutes to enhance flavors.
Notes
- To enhance flavor, toast walnuts in a dry skillet over medium heat for 2–3 minutes.
- For variation, use arugula or kale instead of mixed greens.
- For extra richness, add crumbled feta or goat cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
