🥗 Mediterranean Cranberry Walnut Chickpea Salad with Orange Vinaigrette
Servings: 3–4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
🧾 Ingredients
🫘 For the Salad:
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1 can (15 oz / 425g) chickpeas, rinsed and drained
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½ cup cucumber, diced
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½ cup cherry tomatoes, halved
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¼ cup red onion, finely diced
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¼ cup dried cranberries (use reduced-sugar if desired)
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¼ cup walnuts, roughly chopped and lightly toasted
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¼ cup crumbled feta cheese (optional but delicious)
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2 cups baby spinach or mixed greens
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2 tbsp chopped fresh parsley or mint
🍊 For the Orange Vinaigrette:
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3 tbsp extra-virgin olive oil
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2 tbsp fresh orange juice (about ½ an orange)
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1 tsp orange zest
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1 tbsp red wine vinegar or apple cider vinegar
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1 tsp Dijon mustard
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½ tsp honey or agave (optional — balance to taste)
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Salt and black pepper, to taste
🔪 Instructions
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Prepare the vinaigrette:
In a small bowl or jar, whisk together olive oil, orange juice, zest, vinegar, mustard, honey, salt, and pepper.
Adjust flavor to taste — more vinegar for tang, more honey for sweetness. Set aside. -
Assemble the salad:
In a large mixing bowl, combine chickpeas, cucumber, tomatoes, onion, cranberries, walnuts, feta (if using), and greens. -
Dress & toss:
Pour the vinaigrette over the salad. Toss gently until everything is evenly coated. -
Finish & serve:
Garnish with extra herbs or a sprinkle of feta. Serve immediately, or chill for 15–20 minutes to let the flavors meld.
🌿 Mediterranean Tips & Variations
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Add avocado for extra creaminess.
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Swap walnuts for toasted almonds or pistachios.
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Mix in cooked quinoa or farro for a heartier version.
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For extra protein, top with grilled chicken, shrimp, or tofu.
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Keep it vegan by skipping feta or using a dairy-free alternative.
⚖️ Approximate Nutrition (per serving)
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Calories: 290
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Protein: 9g
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Fat: 17g
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Net Carbs: 22g
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Fiber: 7g
