Cranberry Walnut Chickpea Salad

Ingredients:

For the salad

1 15 ounce can 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:

2 tbsp olive oil (or avocado oil)

2 tbsp fresh orange juice (or lemon for tangy twist)

1 tbsp apple cider vinegar

1 tsp Dijon mustard (helps emulsify the dressing)

Salt and black pepper , to taste

Instructions

In a medium bowl, combine:

Rinsed and drained chickpeas

Chopped spinach

Dried cranberries

Chopped walnuts

Diced red onion (if using)

Toss salad ingredientsgently so everything is evenly distributed.

Make vinaigrette

In a small bowl or measuring cup, whisk together:

Olive oil

Orange juice

Apple cider vinegar

Dijon mustard

A pinch of salt and pepper

Whisk until smooth and slightly thickened—taste and adjust seasoning as needed.

Pour the orange vinaigrette over the salad mixture and toss well to coat all ingredients.

Let chill in the refrigerator for 30 minutes to allow flavors to meld together—or serve immediately for a quick, fresh bite.

Description

This colorful salad is filled with good things that are good for you.

Servings

4-6

Notes

We used field greens instead of the spinach and loved it. The mixture of the textures in this salad is delightful.

Source

Good Food