🥗 Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Sweet, Tangy & Protein-Packed

📖 Description

This Cranberry Walnut Chickpea Salad is a beautiful Mediterranean-inspired dish that balances sweet dried cranberries, crunchy toasted walnuts, hearty chickpeas, and a fresh citrus vinaigrette.

It’s rich in plant-based protein, fiber, and heart-healthy fats — making it perfect as a light lunch, meal prep option, or festive side dish. The orange vinaigrette adds brightness and natural sweetness without heavy dressings.

Refreshing, satisfying, and full of texture in every bite.

🛒 Ingredients (Serves 4–6)

For the Salad:

2 cups cooked chickpeas (or 1 can, drained & rinsed)
⅓ cup dried cranberries (unsweetened if possible)
⅓ cup walnuts, roughly chopped
¼ small red onion, finely diced
1 celery stalk, finely chopped
¼ cup fresh parsley, chopped
Optional: ¼ cup crumbled feta cheese

For the Orange Vinaigrette:

3 tablespoons fresh orange juice
1 teaspoon orange zest
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Salt and black pepper to taste

👩‍🍳 Instructions

1️⃣ Toast the Walnuts

Place walnuts in a dry skillet over medium heat.
Toast for 2–3 minutes until fragrant. Set aside to cool.

2️⃣ Prepare the Salad

In a large bowl, combine chickpeas, cranberries, toasted walnuts, red onion, celery, and parsley.

3️⃣ Make the Vinaigrette

In a small bowl or jar, whisk together orange juice, zest, olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

4️⃣ Assemble

Pour dressing over salad and toss gently to combine.
Top with feta if using.
Chill for 20–30 minutes before serving for best flavor.

🍽️ Serving Suggestions

Serve over arugula or baby spinach
Stuff into whole-grain pita
Pair with grilled chicken or salmon
Add quinoa to make it a complete meal

🌿 Mediterranean Benefits

✔ Plant-based protein
✔ High in fiber
✔ Heart-healthy walnuts & olive oil
✔ Naturally gluten-free
✔ Bright citrus antioxidants

❓ Q & A

Q1: Can I use canned chickpeas?

Yes! Just rinse and drain well to reduce sodium.

Q2: Can I make it vegan?

It’s already vegan if you skip feta or use a plant-based version.

Q3: How long does it keep?

Up to 4 days in the refrigerator in an airtight container.

Q4: Can I use fresh cranberries?

Fresh cranberries are very tart. If using, finely chop and add a little extra honey.

Q5: Can I meal prep this?

Absolutely. The flavors improve after a few hours in the fridge.