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

For the Orange Vinaigrette:

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

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In a large bowl, combine chickpeas, chopped spinach, dried cranberries, walnuts, and red onion.
In a small bowl, whisk together fresh orange juice, olive oil, vinegar, salt, and pepper 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 flavors to meld.
Serve chilled or at room temperature.

Swap spinach for kale or arugula for variation.

Add crumbled feta or goat cheese for creaminess (optional).

Include cucumbers or cherry tomatoes for extra freshness.

Toast walnuts lightly to deepen flavor.

Store vinaigrette separately to keep salad crisp if storing leftovers.