Cranberry Walnut Chickpea Salad With Orange Vinaigrette

This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a fresh, vibrant dish that’s as satisfying as it is simple. I love the way the creamy chickpeas pair with the tart cranberries, crunchy walnuts, and a burst of citrus from the vinaigrette. It’s perfect as a light lunch, a side dish, or even a protein-packed meatless main.

Why You’ll Love This Recipe

I love this salad because it’s full of texture and flavor while being incredibly easy to make. The sweet and tangy orange vinaigrette brightens everything up, and the ingredients are pantry staples I often have on hand. It’s also versatile—I can prep it ahead of time, take it on-the-go, or serve it at a potluck. Plus, it’s vegan, gluten-free, and loaded with fiber and plant-based protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 freshly squeezed orange juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
Salt and black pepper to taste

Directions

Mix the Salad
In a large bowl, I combine the chickpeas, chopped spinach, cranberries, walnuts, and diced red onion. I give it a gentle toss to evenly distribute all the textures.

Make the Vinaigrette
In a small bowl or jar, I whisk together the orange juice, olive oil, Dijon mustard, and maple syrup (or honey). I season it with a pinch of salt and black pepper to taste.

Dress and Toss
I pour the vinaigrette over the salad and toss everything gently until it’s well coated. I like to let it sit for about 10 minutes before serving so the flavors meld together.

Serve
I serve this salad chilled or at room temperature. Sometimes I top it with a little extra chopped walnut or a sprinkle of orange zest for an added citrusy note.

Servings And Timing

This recipe makes about 2–3 servings as a main or 4 servings as a side.
Prep time: 10 minutes
No cooking required
Total time: 10 minutes

Variations

I like to swap the spinach for arugula or kale when I want a peppery or heartier green. Adding a sprinkle of crumbled feta gives it a salty contrast. If I want more crunch, I toss in sunflower seeds or pepitas. I’ve also tried it with sliced apples or mandarin oranges for more fruity brightness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. If I plan to make it ahead, I keep the dressing separate and mix it in just before serving to keep the spinach fresh. This salad is best enjoyed cold—no reheating necessary.

FAQs

Can I Make This Salad Ahead Of Time?

Yes. I usually prep the ingredients and vinaigrette separately, then combine them right before serving to keep everything crisp and fresh.

Can I Use Canned Mandarin Oranges Instead Of Orange Juice?

Absolutely. I’ve drained canned mandarin oranges and used their juice in the vinaigrette, and sometimes even added the orange segments to the salad for extra flavor.

What Can I Use Instead Of Walnuts?

Pecans, almonds, or even roasted cashews work great. I choose whatever I have on hand or what I’m in the mood for.

Is There A Substitute For Chickpeas?

I’ve swapped in white beans or lentils when I’m out of chickpeas. It changes the texture slightly, but the flavors still work beautifully.

How Do I Keep The Spinach From Wilting?

If I’m making it ahead, I store the spinach separately or mix the salad just before serving to keep the greens fresh and crisp.

Conclusion

This Cranberry Walnut Chickpea Salad with Orange Vinaigrette is a refreshing, wholesome dish that I keep coming back to. It’s packed with flavor, takes just minutes to make, and feels both light and nourishing. Whether I’m meal-prepping or entertaining, it’s always a delicious, colorful choice.