Cranberry Walnut Chickpea Salad with Orange Vinaigrette

By Muhammad Faizan

Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Ingredients

For the Salad:

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 cup fresh spinach, chopped

  • ½ cup dried cranberries

  • ½ cup chopped walnuts (lightly toasted if desired)

  • ½ cup diced cucumber

  • ¼ cup diced red onion (optional)

  • ½ cup chopped celery or green bell pepper (optional)

For the Orange Vinaigrette:

  • ¼ cup fresh orange juice (about 1 medium orange)

  • 1 tablespoon orange zest

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon apple cider vinegar (or white balsamic vinegar)

  • 1 teaspoon Dijon mustard

  • 1 teaspoon maple syrup or honey (optional)

  • Salt and pepper to taste

Instructions

  1. Prepare the salad base:
    In a large bowl, combine chickpeas, chopped spinach, cranberries, walnuts, cucumber, and red onion. Toss gently.

  2. Make the vinaigrette:
    In a small bowl or jar, whisk together orange juice, orange zest, olive oil, vinegar, mustard, maple syrup (if using), salt, and pepper until well combined.

  3. Combine and toss:
    Pour the vinaigrette over the salad ingredients. Toss until everything is evenly coated.

  4. Chill and serve:
    Refrigerate for at least 15–20 minutes before serving for best flavor. Serve chilled or at room temperature.

Serving Size

  • Makes 4 servings (about 1 cup each)

Nutritional Information (per serving)

(Approximate values)

  • Calories: 280

  • Protein: 8g

  • Fat: 15g

  • Carbohydrates: 30g

  • Fiber: 8g

  • Sugars: 10g

  • Sodium: 180mg

Notes & Tips

  • ✅ For extra crunch: Add roasted sunflower seeds or pumpkin seeds.

  • ✅ For a heartier salad: Mix in cooked quinoa or brown rice.

  • ✅ Make ahead: The salad can be made a day in advance; just add the vinaigrette right before serving.

  • ✅ Vegan-friendly: Naturally vegan; use maple syrup instead of honey if preferred.

  • ✅ Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.

Health Benefits

  • Chickpeas: Great source of plant-based protein and fiber, promoting fullness and digestive health.

  • Walnuts: Rich in omega-3 fatty acids for heart and brain health.

  • Cranberries: Packed with antioxidants that support immune health.

  • Spinach: High in iron, folate, and vitamins A and C.

  • Orange vinaigrette: Adds vitamin C and enhances absorption of plant-based iron.

Q&A About This Recipe

Q1: Can I use canned chickpeas straight from the can?
A1: Yes, just rinse them thoroughly under cold water to remove excess sodium and improve texture.

Q2: Can I replace walnuts with another nut?
A2: Absolutely! Try pecans, almonds, or pistachios for a slightly different flavor and texture.

Q3: Is it okay to use bottled orange juice?
A3: Fresh orange juice gives a brighter flavor, but bottled juice works in a pinch—choose one without added sugar.

Q4: Can I make this salad oil-free?
A4: Yes! Replace olive oil with 1 tablespoon of tahini or more orange juice for a lighter, oil-free dressing.

Q5: What can I serve it with?
A5: Great alongside grilled tofu, fish, or chicken—or serve as a main over mixed greens or quinoa.

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