Cranberry Walnut Chickpea Salad with Orange Vinaigrette Bliss

A nourishing blend of flavors and textures in a Cranberry Walnut Chickpea Salad with Orange Vinaigrette, perfect for a quick meal or a crowd-pleasing side.

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Prep Time 15

Resting Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Chickpeas Rinsed and drained
1 cup Dried Cranberries Sweet and tangy
1/2 cup Chopped Walnuts Can substitute with pecans or pumpkin seeds
1/4 cup Red Onion Finely diced
1/4 cup Fresh Herbs e.g., parsley, cilantro

For the Vinaigrette

1/4 cup Fresh Orange Juice Zesty flavor
2 tablespoons Vinegar e.g., apple cider or white wine
1/4 cup Olive Oil
1 tablespoon Honey or Maple Syrup Maple syrup for a vegan option
to taste Salt
to taste Pepper

Equipment

Mixing Bowl
Whisk
Wooden Spoon
plastic wrap

Method

Step-by-Step Instructions

In a small mixing bowl, whisk together the fresh orange juice, vinegar, olive oil, honey (or maple syrup), salt, and pepper until emulsified.
In a large mixing bowl, combine chickpeas, dried cranberries, chopped walnuts, diced red onion, and fresh herbs. Toss gently to blend.
Pour vinaigrette over the salad mixture and toss until evenly coated.
Cover with plastic wrap and let the salad rest for at least 10 minutes to meld flavors.
Serve chilled or at room temperature, alone or as a side dish.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 200mgPotassium: 400mgFiber: 8gSugar: 10gVitamin A: 5IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Rinse and drain canned chickpeas well, use fresh herbs for the best flavor, and let the salad sit before serving to enhance taste.

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