Cranberry Walnut Chickpea Salad with Orange Vinaigrette
Ingredients
1 cup celery, finely chopped
½ small red onion, thinly sliced
1 cup dried cranberries
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup walnuts, toasted and roughly chopped
4 cups baby spinach or mixed greens
½ cup crumbled feta or goat cheese (optional)
Orange Vinaigrette
⅓ cup extra virgin olive oil
¼ cup fresh orange juice (about 1 large orange)
1 tablespoon orange zest
2 tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and freshly ground black pepper, to taste
Instructions
1. Make the vinaigrette
In a small bowl or jar, whisk together olive oil, orange juice, zest, vinegar, Dijon, honey, salt, and pepper until smooth and emulsified.
2. Assemble the salad
In a large bowl, combine chickpeas, celery, onion, cranberries, walnuts, and greens.
Drizzle with orange vinaigrette and toss gently.
Sprinkle with feta or goat cheese, if using.
3. Serve
Transfer to a platter or serve in individual bowls.
Best enjoyed immediately, but can be chilled for 1–2 hours to let flavors meld.
Swap walnuts for pecans or almonds if preferred.
Use arugula for a peppery bite.
Add slices of fresh orange or pomegranate arils for extra brightness.
For a heartier meal, top with grilled chicken or salmon.
Would you like me to also create a make-ahead mason jar version of this salad for meal prep lunches?