Description
This quick and colorful salad is packed with plant-based protein, crunchy walnuts, sweet cranberries, and tossed in a zesty orange vinaigrette. Perfect for lunches, picnics, and meal prep!
Ingredients
Scale
For the Salad:
- 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:
- 1/4 cup fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, spinach, cranberries, walnuts, and red onion.
- In a small bowl, whisk orange juice, apple cider vinegar, olive oil, Dijon, maple syrup/honey, salt, and pepper until emulsified.
- Pour vinaigrette over the salad and toss until well coated.
- Let sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
-
Substitute kale or arugula for spinach.
-
Toast walnuts for extra flavor.
-
Store up to 3 days in the fridge.
-
Add grains or feta for variation.
- Prep Time: 15 minutes
Nutrition
- Calories: 260