A Vibrant and Nutritious Plant-Based Salad Recipe
This Cranberry Walnut Chickpea Salad is a refreshing and wholesome dish packed with plant-based protein, natural sweetness, and a citrusy zing. Whether you’re preparing a light lunch, healthy side dish, or meal prep option, this salad combines texture and flavor beautifully—tossed in a homemade orange vinaigrette that ties it all together!
Why You’ll Love This Recipe
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Quick & Easy: Comes together in under 15 minutes.
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Healthy & Filling: Rich in fiber, protein, and antioxidants.
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Vibrant Flavors: Sweet cranberries, crunchy walnuts, and zesty orange vinaigrette.
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Perfect for Meal Prep: Stays fresh and flavorful in the fridge.
Ingredients
For the Salad:
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup fresh spinach, chopped
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1/2 cup dried cranberries
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1/2 cup walnuts, roughly chopped
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1/4 cup red onion, finely diced
For the Orange Vinaigrette:
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1/4 cup fresh orange juice
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2 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1 teaspoon maple syrup or honey
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Salt and black pepper, to taste
Instructions
1. Prepare the Salad
In a large bowl, combine the chickpeas, spinach, cranberries, walnuts, and diced red onion.
2. Make the Vinaigrette
In a small bowl or jar, whisk together orange juice, olive oil, apple cider vinegar, Dijon mustard, and maple syrup until emulsified. Season with salt and pepper.
3. Toss and Serve
Pour the vinaigrette over the salad ingredients and toss well to coat. Serve immediately or chill for 15–30 minutes to let flavors meld.
Pro Tips
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Add crumbled feta or goat cheese for a creamy twist.
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Use baby kale or arugula instead of spinach for a bolder green.
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Double the vinaigrette and store the rest for other salads!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Best served cold.
For more details, visit the full recipe
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