Description
A refreshing and nutritious summer salad featuring protein-rich chickpeas, sweet dried cranberries, crunchy walnuts, and fresh spinach, all tossed in a vibrant homemade orange vinaigrette. Perfect for a light lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 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
Orange Vinaigrette
- 1/4 cup olive oil
- 1/4 cup orange juice (fresh is best!)
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the salad ingredients: In a large mixing bowl, combine the drained and rinsed chickpeas, chopped fresh spinach, dried cranberries, roughly chopped walnuts, and finely diced red onion.
- Make the orange vinaigrette: In a small bowl or jar, whisk together the olive oil, fresh orange juice, honey or maple syrup, and a pinch of salt and pepper until the dressing is fully emulsified and smooth.
- Toss the salad: Pour the prepared orange vinaigrette over the salad ingredients. Gently toss everything together until the chickpeas, spinach, cranberries, walnuts, and onion are evenly coated with the dressing.
- Adjust seasoning: Taste the salad and season with additional salt and pepper as needed to enhance flavors.
- Chill (optional): For best flavor, chill the salad in the refrigerator for 10 to 15 minutes to allow the ingredients to meld, or serve immediately if preferred.
- Garnish and serve: Before serving, garnish with extra walnuts or fresh herbs like parsley for added texture and color.
Notes
- Use fresh orange juice for the most vibrant vinaigrette flavor.
- Maple syrup can be used as a vegan alternative to honey.
- Chilling the salad enhances the flavor melding but is optional if you prefer it fresh.
- Walnuts can be toasted lightly for extra crunch and nuttiness.
- This salad keeps well in the refrigerator for up to 2 days.
