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Cranberry Walnut Chickpea Salad with Orange Vinaigrette

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A vibrant salad bursting with flavor, featuring chickpeas, dried cranberries, toasted walnuts, and a refreshing orange vinaigrette.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup red onion, finely chopped
  • 2 cups mixed greens or baby spinach
  • 1 orange, juiced and zested
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Prep your ingredients: Gather all your lovely ingredients in one place. Chop your red onion, zest your orange, and roughly chop your walnuts.
  2. Toast your walnuts: In a dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes until golden brown and aromatic.
  3. Mix the base: In a large bowl, combine chickpeas, dried cranberries, red onion, and toasted walnuts. Gently fold to mix.
  4. Prepare the vinaigrette: In a separate bowl, whisk together orange juice, orange zest, olive oil, apple cider vinegar, and honey. Adjust seasoning with salt and pepper.
  5. Combine everything: Pour the vinaigrette over the chickpea mixture and gently toss.
  6. Add the greens: Stir in your mixed greens or baby spinach, folding gently to coat.
  7. Plate it up: Let sit for about 10 minutes before serving. Serve in a beautiful bowl and garnish as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate until serving to avoid wilting.

Nutrition

Keywords: salad, chickpea salad, cranberry salad, walnut salad, vegetarian salad

Find it online: https://ivoryapron.com/cranberry-walnut-chickpea-salad-orange-vinaigrette/