Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes
🌿 Ingredients
For the Salad:
- 2 cans (15 oz each) chickpeas, rinsed and drained
- ½ cup dried cranberries
- ½ cup chopped walnuts (lightly toasted, if desired)
- 1 cup diced cucumber or celery
- ½ cup chopped green onions or red onion
- 1 cup chopped fresh parsley or spinach
For the Orange Vinaigrette:
- ¼ cup freshly squeezed orange juice (about 1 orange)
- 1 tbsp orange zest
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp maple syrup or honey (optional)
- Salt and pepper to taste
👩🍳 Directions
-
Mix the salad:
In a large bowl, combine chickpeas, cranberries, walnuts, cucumber (or celery), onions, and parsley. -
Make the vinaigrette:
In a small jar or bowl, whisk together orange juice, zest, olive oil, vinegar, sweetener (if using), salt, and pepper. -
Toss and chill:
Pour the dressing over the salad, toss well, and refrigerate 15–20 minutes for flavors to blend. -
Serve:
Enjoy chilled as a light lunch or side dish.
💡 Tips
- Add feta or goat cheese for a creamy touch.
- Swap walnuts for pecans or almonds if preferred.
- Keeps 3–4 days in the fridge — even better the next day!
