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
Scale
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
