🥗 Cranberry Walnut Chickpea Salad with Orange Vinaigrette
Ingredients (Serves 4)
For the Salad
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2 cans (15 oz each) chickpeas, drained & rinsed
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1 cup cucumber, diced
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1 cup celery, diced
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1/2 cup red onion, finely chopped
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1 cup fresh parsley, chopped (or ½ parsley + ½ mint)
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1/2 cup dried cranberries (preferably reduced-sugar)
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1/2 cup toasted walnuts, roughly chopped
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1/2 cup feta cheese, crumbled (optional but very Mediterranean)
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1 orange, segmented or diced (optional for extra freshness)
For the Orange Vinaigrette
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1/4 cup extra-virgin olive oil
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3 tbsp fresh orange juice
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1 tbsp lemon juice
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1 tsp orange zest
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1 tbsp red wine vinegar
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1–2 tsp honey or maple syrup (to balance tartness)
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1 clove garlic, minced
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1/2 tsp Dijon mustard
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1/2 tsp salt
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1/4 tsp black pepper
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Pinch of dried oregano or thyme
🧑🍳 Instructions
1. Make the Vinaigrette
In a small jar or bowl, whisk together:
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olive oil
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orange juice
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lemon juice
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orange zest
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red wine vinegar
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honey
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garlic
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Dijon
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salt & pepper
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oregano/thyme
Shake or whisk until emulsified.
2. Assemble the Salad
In a large bowl, add:
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chickpeas
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cucumber
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celery
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red onion
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parsley
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cranberries
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walnuts
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orange segments (if using)
Pour the orange vinaigrette on top. Toss gently to coat.
3. Add Feta
Gently fold in the crumbled feta just before serving so it stays intact and creamy.
🍽️ How to Serve (Mediterranean Style)
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Serve with warm pita or whole-grain flatbread
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Pair with grilled chicken, salmon, or falafel
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Add arugula or spinach to turn it into a hearty salad bowl
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Serve alongside mezze like hummus, tzatziki, olives, and roasted peppers
🥡 Storage
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Fridge: 3–4 days (store dressing separately for best texture)
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Walnuts can soften over time; add fresh ones when serving if you prefer crunch
