🥗 Vegan Cranberry Walnut Chickpea Salad with Orange Vinaigrette
📏 Serves: 4
🕒 Prep time: 15 min | No cooking required
💡 Vegan, gluten-free, high-protein
🧾 Ingredients
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup chopped kale or mixed greens
- ½ cup shredded carrots
- ¼ cup dried cranberries (unsweetened or low sugar preferred)
- ¼ cup toasted walnuts, roughly chopped
- ½ red apple, diced (optional, for crunch and sweetness)
- 2 green onions or ¼ red onion, finely sliced
- Salt & pepper to taste
For the Orange Vinaigrette:
- ¼ cup fresh orange juice (about 1 orange)
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp maple syrup (or agave)
- 2 tbsp olive oil or avocado oil
- 1 tsp Dijon mustard
- ½ tsp garlic powder or 1 small clove, minced
- Salt & black pepper to taste
🥣 Instructions
1. Make the dressing:
In a small jar or bowl, whisk together the orange juice, vinegar, maple syrup, mustard, garlic, oil, salt, and pepper. Shake or whisk until well combined.
2. Assemble the salad:
In a large mixing bowl, combine chickpeas, greens, carrots, cranberries, walnuts, apple (if using), and onions.
3. Dress & toss:
Pour the vinaigrette over the salad and toss to coat evenly. Taste and adjust seasoning.
4. Chill or serve:
Let sit for 10 minutes for flavors to meld, or serve immediately.
🌿 Variations
- Add grains: Mix in quinoa, farro, or brown rice for a heartier salad.
- Nut-free? Swap walnuts for pumpkin or sunflower seeds.
- Extra protein: Add cubed baked tofu or tempeh.
