Is it vegan and gluten-free?

Absolutely! Cranberry walnut chickpea salad with orange vinaigrette dressing is naturally gluten-free as written. For a completely plant-based version, simply use maple syrup instead of honey in the vinaigrette. Every other ingredient fits a vegan and gluten-free lifestyle, making this a safe and delicious choice for nearly any dietary preference.

What protein can I add?

This salad is incredibly flexible if you want to boost the protein content. Add grilled chicken, flaked tuna, cubes of tofu, cooked quinoa, or even hard-boiled eggs to your cranberry walnut chickpea salad with orange vinaigrette dressing . These protein options turn the salad into a complete, satisfying meal that works for lunch, dinner, or meal prep.

Can I make this ahead of time?

Yes! Cranberry walnut chickpea salad with orange vinaigrette is ideal for making ahead. To keep everything crisp and vibrant, simply store the dressing separately and toss it with the salad just before serving. This ensures the greens and walnuts retain their perfect texture, even after a night in the fridge.

Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Name: Cranberry Walnut Chickpea Salad with Orange Vinaigrette: How To Make the Most Delicious Summer Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
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; For the 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

Description

This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a refreshing, protein-packed salad featuring chickpeas, spinach, sweet cranberries, crunchy walnuts, and a bright, zesty orange vinaigrette. Perfect for a quick lunch, healthy side, or light dinner!

Ingredients

Scale

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 olive oil
1/4 cup orange juice (fresh is best!)
1 tablespoon honey or maple syrup
Salt and pepper to taste

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Instructions

In a large mixing bowl, combine the chickpeas, chopped spinach, dried cranberries, walnuts, and finely diced red onion.
In a small bowl or jar, whisk together olive oil, orange juice, honey (or maple syrup), salt, and pepper until fully emulsified.
Pour the orange vinaigrette over the salad ingredients. Gently toss everything together until evenly coated.
Taste and adjust seasoning with more salt or pepper if needed.
Optional: Chill the salad in the fridge for 10–15 minutes to let the flavors meld, or serve immediately.
Garnish with extra walnuts or fresh herbs like parsley before serving.

Notes

Make ahead: Keep the dressing separate and toss just before serving for maximum freshness.
Protein boost: Add grilled chicken, tuna, tofu, quinoa, or hard-boiled eggs for extra protein.
Vegan option: Use maple syrup instead of honey for a 100% plant-based salad.
Greens swap: Substitute spinach with kale, arugula, or romaine for a different flavor or crunch.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 270
Sugar: 14g
Sodium: 220mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg