Description
A refreshing and nutritious summer salad combining chickpeas, fresh spinach, dried cranberries, and crunchy walnuts, all tossed in a bright, homemade orange vinaigrette. Perfect as a light lunch or a vibrant side dish.
Ingredients
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
- Combine salad ingredients: In a large mixing bowl, combine the chickpeas, chopped spinach, dried cranberries, walnuts, and finely diced red onion. Mix these fresh and flavorful ingredients evenly.
- Make the vinaigrette: In a small bowl or jar, whisk together olive oil, orange juice, honey (or maple syrup), salt, and pepper until the mixture is fully emulsified, creating a bright and tangy dressing.
- Toss salad with vinaigrette: Pour the orange vinaigrette over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
- Adjust seasoning: Taste the salad and adjust seasoning by adding more salt or pepper if needed to enhance flavors.
- Chill (optional): Optionally, chill the salad in the refrigerator for 10–15 minutes to allow the flavors to meld together, or serve immediately for a crisp, fresh bite.
- Garnish and serve: Garnish the salad with extra walnuts or fresh herbs like parsley just before serving to add texture and a pop of color.
Notes
- Use fresh orange juice for the best flavor in the vinaigrette.
- Maple syrup can be used as a vegan alternative to honey.
- This salad can be prepared ahead and stored refrigerated for up to 2 days.
- Add fresh herbs such as parsley or mint for added freshness.
- Optionally include feta cheese or goat cheese for a creamy texture (not included in base recipe).
