Description
This cranberry walnut chickpea salad with orange vinaigrette is a bright, nutrient-packed salad full of flavor, crunch, and citrusy zing—perfect for lunch or meal prep.
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
½ cup dried cranberries
½ cup chopped walnuts (toasted optional)
1 cup baby spinach or mixed greens, chopped
¼ cup red onion, finely diced
½ cucumber, diced
Optional: ¼ cup crumbled feta
For the Orange Vinaigrette:
¼ cup fresh orange juice
1 tbsp orange zest
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp maple syrup or honey
Salt and pepper to taste
Instructions
1. In a jar or small bowl, whisk together all vinaigrette ingredients until well combined.
2. Toast walnuts in a dry pan for 2–3 minutes if desired, then let cool.
3. In a large bowl, combine chickpeas, cranberries, spinach, cucumber, red onion, and walnuts.
4. Pour vinaigrette over salad and toss gently to combine.
5. Top with crumbled feta if using.
6. Serve immediately or chill for 30 minutes before serving.
Notes
For best texture, keep dressing separate if prepping ahead.
Add avocado or quinoa for a heartier meal.
Pairs well with savory snacks like spinach and feta crisps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Healthy
- Method: No-Cook
- Cuisine: Mediterranean, Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg