Name: Cranberry Walnut Chickpea Salad with Orange Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cup fresh spinach, chopped; 1/2 cup dried cranberries; 1/2 cup walnuts, roughly chopped; 1/4 cup red onion, finely diced; Fresh orange juice (from about 1 orange); 2-3 tbsp olive oil; 1 tbsp apple cider vinegar or white wine vinegar; Salt, to taste; Pepper, to taste

Why You’ll Love This Recipe

This salad is a perfect balance of textures and flavors—creamy chickpeas, crisp spinach, crunchy walnuts, and the sweet-tart bite of cranberries all come together harmoniously. It’s quick to prepare, full of plant-based protein, and makes a great make-ahead dish for busy days. The orange vinaigrette adds a fresh, citrusy brightness that lifts every bite.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 cup fresh spinach, chopped
1/2 cup dried cranberries
1/2 cup walnuts, roughly chopped
1/4 cup red onion, finely diced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the drained chickpeas, chopped spinach, dried cranberries, walnuts, and diced red onion.
Prepare the orange vinaigrette by whisking fresh orange juice, olive oil, a splash of vinegar (like apple cider or white wine vinegar), salt, and pepper in a small bowl until emulsified.
Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.
Serve chilled or at room temperature.

Servings and Timing

This recipe serves 3-4 people.
Preparation time: 10 minutes
Total time: 10 minutes

Variations

Swap spinach for kale or arugula for a different leafy base.
Add crumbled feta or goat cheese for extra creaminess.
Include sliced cucumbers or cherry tomatoes for added freshness.
Toast the walnuts lightly for a deeper flavor.
Use pecans or almonds instead of walnuts for variation.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best served chilled or at room temperature. Keep the vinaigrette separate if you plan to store leftovers to prevent the salad from becoming soggy. This salad is not suitable for reheating.

FAQs

Can I use canned walnuts or pre-chopped walnuts?

Yes, pre-chopped walnuts work fine, but toasting them fresh enhances flavor.

How do I make the orange vinaigrette?

Whisk together fresh orange juice, olive oil, a little vinegar, salt, and pepper until combined.

Can I use dried cherries instead of cranberries?

Yes, dried cherries provide a similar tart-sweet flavor.

Is this salad vegan?

Yes, as long as you don’t add cheese or other animal products.

Can I add protein to this salad?

Chickpeas already provide protein, but grilled chicken or tofu can be added for extra.

How long does this salad keep?

Up to 2 days refrigerated, best eaten fresh.

Can I prepare this salad in advance?

Yes, but keep the vinaigrette separate until serving.

What vinegar works best for the vinaigrette?

Apple cider vinegar or white wine vinegar both complement the orange nicely.

Can I use frozen spinach instead of fresh?

Fresh spinach is preferred for texture, but thawed and drained frozen spinach can be used.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

The Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a delightful, nutritious dish that combines sweet, tangy, and savory flavors in one bowl. Easy to prepare and highly versatile, it’s perfect as a quick lunch, a side dish, or a healthy snack. Its fresh ingredients and vibrant dressing make it a recipe worth keeping in your regular rotation.