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Mediterranean Cranberry Walnut Chickpea

Salad with Orange Vinaigrette

​Salad

  • 1 can (15 oz / 425g) chickpeas, rinsed and drained

  • ½ cup cucumber, diced

  • ½ cup cherry tomatoes, halved

  • ¼ cup red onion, finely diced

  • ¼ cup dried cranberries (use reduced-sugar if desired)

  • ¼ cup walnuts, roughly chopped and lightly toasted

  • ¼ cup crumbled feta  cheese (optional but delicious)

  • 2 cups baby spinach or mixed greens

  • 2 tbsp chopped fresh parsley or mint

 

Vinaigrette:

  • 3 tbsp extra-virgin olive oil

  • 2 tbsp fresh orange juice (about ½ an orange)

  • 1 tsp orange zest

  • 1 tbsp red wine vinegar or apple cider vinegar

  • 1 tsp Dijon mustard

  • ½ tsp honey or agave (optional — balance to taste)

  • Salt and black pepper, to taste

​

cranberry chickpeas spinach salad.webp

  1. Prepare the vinaigrette:
    In a small bowl or jar, whisk together olive oil, orange juice, zest, vinegar, mustard, honey, salt, and pepper.
    Adjust flavor to taste — more vinegar for tang, more honey for sweetness. Set aside.

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

  3. Dress & toss:
    Pour the vinaigrette over the salad. Toss gently until everything is evenly coated.

  4. Finish & serve:
    Garnish with extra herbs or a sprinkle of feta. Serve immediately, or chill for 15–20 minutes to let the flavors meld.

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