Description
A vibrant and refreshing salad made with chickpeas, dried cranberries, toasted walnuts, and a zesty homemade orange vinaigrette. Each bite balances sweetness, crunch, and citrus brightness for a wholesome, satisfying meal.
Ingredients
- Chickpeas: 2 cups (or one 15-ounce can), rinsed and drained
- Dried Cranberries: 1/2 cup
- Walnuts: 1/2 cup, toasted and roughly chopped
- Red Onion: 1/4 cup, finely chopped
- Celery: 1/2 cup, sliced thin
- Fresh Parsley: 1/4 cup, chopped
- Baby Spinach or Mixed Greens: 3 cups
- Orange Juice: 1/4 cup
- Olive Oil: 3 tablespoons
- Apple Cider Vinegar: 1 tablespoon
- Honey or Maple Syrup: 1 teaspoon
- Dijon Mustard: 1 teaspoon
- Salt and Black Pepper: To taste
Instructions
- Preheat Your Equipment: Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Set aside to cool.
- Combine Ingredients: In a large bowl, toss chickpeas, cranberries, red onion, celery, parsley, and greens.
- Prepare Your Cooking Vessel: In a small bowl, whisk orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Assemble the Dish: Pour the vinaigrette over the salad mixture and toss gently to coat.
- Cook to Perfection: Let the salad rest for 15–20 minutes to allow flavors to blend.
- Finishing Touches: Sprinkle toasted walnuts on top just before serving.
- Serve and Enjoy: Plate and enjoy chilled or at room temperature.
Notes
- For a vegan version, use maple syrup instead of honey.
- Use freshly squeezed orange juice for the best flavor.
- Keep dressing separate until ready to serve if preparing in advance.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg