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Cranberry Walnut Chickpea Salad with Orange Vinaigrette

A delightful salad combining the earthy taste of chickpeas, the sweetness of cranberries, and the nutty flavor of walnuts, dressed with a zesty orange vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts, lightly toasted
  • 1/4 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste
For the orange vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

Preparation
  1. In a small bowl, whisk together olive oil, orange juice, orange zest, honey, Dijon mustard, salt, and pepper until smooth.
  2. In a large bowl, combine chickpeas, cranberries, walnuts, red onion, feta cheese, and parsley.
  3. Pour the orange vinaigrette over the salad and toss gently until evenly coated.
  4. Taste and adjust seasoning with extra salt, pepper, or orange juice if desired.
  5. Serve immediately or chill for 30 minutes to allow flavors to meld.

Notes

For the best flavor, serve chilled. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. For optimal crunch, add walnuts just before serving. Feel free to customize with greens or protein.