🥗 Cranberry Walnut Chickpea Salad with Orange Vinaigrette
🌿 Description
Nutty chickpeas and crunchy walnuts meet chewy cranberries, all tossed in a citrusy orange vinaigrette. It’s fresh, slightly sweet, and packed with texture.
🛒 Ingredients (Serves 3–4)
For the salad:
- 1 can (400g) chickpeas, drained & rinsed
- ⅓ cup dried cranberries
- ⅓ cup walnuts, roughly chopped (lightly toasted for best flavor)
- 1 small apple, diced (optional, for extra crunch)
- ¼ red onion, finely sliced
- 1 celery stalk, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp baby spinach or arugula (optional)
For the orange vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tbsp lemon juice (balances sweetness)
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt & black pepper, to taste
👩🍳 Instructions
- Prepare the base
In a large bowl, combine chickpeas, cranberries, walnuts, apple (if using), red onion, celery, and herbs. - Make vinaigrette
Whisk together olive oil, orange juice, zest, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. - Toss the salad
Pour dressing over the salad and toss well to coat everything evenly. - Rest & serve
Let sit for 10–15 minutes so flavors meld. Taste and adjust seasoning if needed.
🍽️ Serving Ideas
- Serve on a bed of greens for a light lunch
- Stuff into wraps or pita pockets
- Pair with grilled chicken or roasted vegetables
- Add feta or goat cheese for a creamy twist
❓ Q & A
Q: Can I make it ahead?
Yes! It keeps well in the fridge for 2–3 days.
Q: Can I swap walnuts?
Almonds or pecans work great too.
Q: How to boost protein?
Add grilled chicken, tofu, or quinoa.
Q: Is it vegan?
Use maple syrup instead of honey—done!
