If you’re looking for a bright, satisfying, and downright delightful salad, look no further than this Cranberry Walnut Chickpea Salad with Orange Vinaigrette. It’s a glorious medley of creamy chickpeas, sweet-tart cranberries, crunchy walnuts, and crisp veggies, all tossed in a fresh, zesty orange vinaigrette. Not only is it vibrant to look at, but every bite is packed with a combination of flavors that make healthy eating genuinely exciting. Ideal as a portable lunch or a stunning side at your next gathering, this salad proves that simple ingredients can deliver bold results.
Ingredients You’ll Need
Gathering your ingredients for this Cranberry Walnut Chickpea Salad with Orange Vinaigrette couldn’t be easier—and each one plays an important role. The blend of textures and flavors is what truly sets this salad apart, so don’t skip a thing if you can help it!
- Chickpeas: These offer a creamy, protein-rich base that makes the salad hearty and filling.
- Dried cranberries: Their chewy sweetness adds a punch of color and balances the savory notes.
- Chopped walnuts: For unrivaled crunch and savory, buttery undertones—toast them for extra flavor!
- Diced celery: Crisp, refreshing, and a subtle backbone of clean flavor in each bite.
- Finely chopped red onion: Provides sharpness, fragrance, and a little snap of bold color.
- Chopped fresh parsley: This brings a pop of green and a fresh, herbal lift to the salad.
- Mixed greens or baby spinach: A tender bed for serving that makes the whole dish look and taste like springtime.
- Salt and pepper: Essential for enhancing and tying all the flavors together.
- Freshly squeezed orange juice (for the vinaigrette): Delivers bright citrus flavor and natural sweetness.
- Apple cider vinegar (for the vinaigrette): Adds tang and balances the dressing beautifully.
- Dijon mustard (for the vinaigrette): For depth and just a touch of spicy warmth.
- Maple syrup or honey (for the vinaigrette): Lends a soft, rounded sweetness that highlights the cranberries.
- Extra virgin olive oil (for the vinaigrette): The smooth, rich foundation that pulls the dressing together.
How to Make Cranberry Walnut Chickpea Salad with Orange Vinaigrette
Step 1: Combine the Salad Ingredients
Start by reaching for a roomy mixing bowl and gently toss in the chickpeas, dried cranberries, crunchy walnuts, diced celery, finely chopped red onion, and fresh parsley. Mixing them now ensures that every forkful will treat you to a bit of everything.
Step 2: Whisk Up the Orange Vinaigrette
In a small bowl or a mason jar, add the freshly squeezed orange juice, apple cider vinegar, Dijon mustard, and maple syrup or honey. Slowly whisk in the olive oil until the mixture becomes creamy and well-emulsified, then season with salt and pepper. This bright, tangy vinaigrette brings the Cranberry Walnut Chickpea Salad with Orange Vinaigrette to life!
Step 3: Dress the Salad
Pour the orange vinaigrette over the chickpea mixture and toss gently but thoroughly to coat all the ingredients. Let the salad sit for at least 10 minutes; this allows the chickpeas and nuts to soak up the zesty flavors and the cranberries to plump a bit.
Step 4: Serve Over Greens
Spread your mixed greens or baby spinach across a serving platter or individual plates, then spoon the dressed chickpea salad over the top. The contrast between the sturdy salad and the fresh greens makes each bite even more enjoyable. Taste, and adjust the seasoning with extra salt and pepper if needed.
How to Serve Cranberry Walnut Chickpea Salad with Orange Vinaigrette
Garnishes
Don’t underestimate the power of a finishing touch! Sprinkle on a little more chopped parsley or a few extra cranberries and walnuts for added color and crunch. A dusting of fresh cracked black pepper always looks charming and adds just a whisper of heat.
Side Dishes
This salad shines solo, but it also pairs beautifully with other dishes. Serve it alongside grilled chicken, a cozy soup, or a sturdy grain like quinoa or farro. For picnics or lunchboxes, tuck in some whole grain crackers or pita for a balanced, satisfying meal.
Creative Ways to Present
Get playful with your presentation for maximum impact! Try spooning the Cranberry Walnut Chickpea Salad with Orange Vinaigrette into lettuce cups for a party appetizer, piling it sky-high onto toasted sourdough, or layering it in individual mason jars for an easy meal-prep grab-and-go.
Make Ahead and Storage
Storing Leftovers
Stash any leftovers in an airtight container in the fridge. The salad will keep its crunch and freshness for up to three days, making it perfect for meal prepping or next-day lunches. In fact, the flavors deepen as it sits, so you might find it even more delicious on day two!
Freezing
Freezing isn’t recommended for this recipe. The chickpeas and fresh vegetables will lose their appealing texture, and the vinaigrette can separate. It’s best to enjoy the Cranberry Walnut Chickpea Salad with Orange Vinaigrette fresh or within a few days of making it.
Reheating
This salad is served cold or at room temperature and doesn’t need to be reheated. If you’re taking it from the fridge, let it sit out for a few minutes before serving for the best flavor and texture.
FAQs
Can I make the Cranberry Walnut Chickpea Salad with Orange Vinaigrette ahead of time?
Absolutely! In fact, making this salad a few hours ahead allows the flavors to meld beautifully. Just keep the salad and greens separate until you’re ready to serve to maintain the best texture.
Is there a nut-free option?
Yes! You can swap the walnuts for toasted sunflower seeds or pumpkin seeds, which offer similar crunch and nutrition without the allergens.
What can I use instead of chickpeas?
If you don’t have chickpeas, great northern beans or cannellini beans work well as substitutes. They provide a similar creamy texture and mild flavor profile.
Will the orange vinaigrette work on other salads?
Definitely! This versatile dressing is delicious on leafy green salads, roasted veggies, or even grain bowls. Its citrusy zing can transform all kinds of dishes.
How do I keep the onions from being too sharp?
If red onion tends to be too strong, soak the chopped onion in cold water for 5-10 minutes before adding to the salad. This softens the bite but keeps all the lovely color and crunch.
Final Thoughts
I can’t recommend this Cranberry Walnut Chickpea Salad with Orange Vinaigrette enough! It’s so satisfying, so vibrantly fresh, and brings together the best flavors and textures in one bowl. Give it a try for your next lunch or gathering—I have a feeling it’s about to become a staple in your kitchen, too.
Print
Cranberry Walnut Chickpea Salad with Orange Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a delightful combination of flavors and textures. The sweet-tart cranberries, crunchy walnuts, and zesty orange dressing make this salad a refreshing and satisfying dish perfect for any occasion.
Ingredients
Main Salad:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 cups mixed greens or baby spinach
- Salt and pepper to taste
Orange Vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Main Salad: In a large mixing bowl, combine the chickpeas, cranberries, walnuts, celery, red onion, and parsley.
- Pour the dressing over the chickpea mixture and toss gently to combine. Let the salad sit for at least 10 minutes to allow flavors to meld.
- Serve over a bed of mixed greens or spinach. Adjust seasoning with additional salt and pepper if needed.
Orange Vinaigrette: In a separate small bowl or jar, whisk together the orange juice, apple cider vinegar, Dijon mustard, maple syrup or honey, and olive oil until well emulsified. Season the vinaigrette with salt and pepper to taste.
Notes
- You can substitute pecans for walnuts or use lemon juice instead of orange juice for a tangier vinaigrette.
- This salad is great for meal prep and keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 9g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
