Cranberry Walnut Chickpea Salad With Orange Vinaigrette

🥗 Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Ingredients:

For the Salad:

• 2 cans (15 oz each) chickpeas, drained and rinsed

• ½ cup dried cranberries

• ½ cup walnuts, lightly toasted and chopped

• ½ cup celery, thinly sliced

• ½ cup red onion, finely diced

• 1 cup baby spinach (or mixed greens)

• ½ cup feta cheese (optional)

For the Orange Vinaigrette:

• ¼ cup fresh orange juice

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar (or white wine vinegar)

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup (optional for sweetness)

• Salt & black pepper to taste

Instructions:

1. Prepare the vinaigrette:
   In a small bowl or jar, whisk together orange juice, olive oil, vinegar, Dijon mustard, honey, salt, and pepper until smooth.

2. Assemble the salad:
   In a large mixing bowl, combine chickpeas, cranberries, walnuts, celery, onion, spinach, and feta (if using).

3. Dress & toss:
   Pour the orange vinaigrette over the salad and toss well to combine.

4. Chill & serve:
   Refrigerate for at least 20 minutes before serving to let the flavors blend. Enjoy chilled or at room temperature.

❓Q&A

Q: Can I make this salad ahead of time?
A: Yes! You can prepare it a day in advance. Just keep the dressing separate and toss before serving.

Q: What can I use instead of walnuts?
A: Pecans, almonds, or sunflower seeds are great substitutes.

Q: Can I make it vegan?
A: Absolutely—just skip the feta cheese or use a plant-based alternative.

Q: How long does it last in the fridge?
A: Up to 3 days when stored in an airtight container.

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are quite tart. If you want to use them, chop and sauté with a little honey before adding to the salad.