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Orange Chickpea Salad with Cranberries and Walnuts
A vibrant, protein-rich salad featuring creamy chickpeas, crunchy walnuts, sweet-tart dried cranberries and crisp spinach, all brightened by a homemade orange vinaigrette. Ready in just 15 minutes using simple pantry ingredients, it’s ideal for a quick lunch, colorful side dish or meal prep.
- Servings: 4
- Prep: 15 min
Ingredients
- 1 can chickpea, drained and rinsed
- 1 cup spinach, chopped
- 0.5 cup dried cranberry
- 0.5 cup walnut, roughly chopped
- 0.25 cup red onion, finely diced
- 0.25 cup olive oil
- 0.25 cup orange juice
- 1 tablespoon honey
- salt
- black pepper, freshly ground
Instructions
- Place the drained chickpeas, chopped spinach, dried cranberries, roughly chopped walnuts and diced red onion into a large bowl.
- In a separate small bowl or jar, whisk together olive oil, orange juice, honey (or maple syrup), salt and pepper until the dressing is emulsified.
- Drizzle the vinaigrette over the salad ingredients and gently toss until everything is evenly coated.
- Taste and adjust seasoning with additional salt or pepper if desired.
- Optionally chill in the refrigerator for 10–15 minutes to let flavors meld, or serve immediately.
- Before serving, garnish with extra walnuts or chopped parsley.
Nutrition (per serving)
- Calories: 467 kcal
- Protein: 9 g
- Carbohydrates: 39 g
- Fat: 34 g
- Fiber: 7 g