Bright, crunchy, sweet, and protein-packed—this chickpea salad is fresh, filling, and perfect for meal prep, lunch bowls, or a light dinner.
Prep Time
15 minutes
Total Time
15 minutes
Servings
4–6 servings
Ingredients
For the Salad
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- ½ cup dried cranberries
- ½ cup walnuts, roughly chopped (toasted for extra flavor)
- ½ cup cucumber, diced
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese (optional, skip for vegan version)
For the Orange Vinaigrette
- ⅓ cup fresh orange juice (about 1 large orange)
- 1 tablespoon orange zest
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey (optional, for balance)
- 1 small garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Dressing
- In a small bowl or jar, combine orange juice, orange zest, olive oil, vinegar, Dijon mustard, garlic, salt, pepper, and sweetener if using.
- Whisk or shake until fully emulsified and smooth.
- Taste and adjust sweetness or acidity as needed.
Step 2: Prepare the Salad Base
- In a large bowl, add chickpeas, cranberries, walnuts, cucumber, celery, red onion, and parsley.
- Toss gently to combine evenly.
Step 3: Add Dressing
- Pour orange vinaigrette over the salad.
- Toss until everything is well coated.
- Let sit for 5–10 minutes so flavors absorb.
Step 4: Finish & Serve
- Add feta cheese (if using) and gently mix.
- Serve chilled or at room temperature.
Storage
- Store in an airtight container in the refrigerator for up to 3–4 days.
- Stir before serving as dressing may settle.
Nutrition (Approx. per serving)
- Calories: 280–320
- Protein: 10–13g
- Carbohydrates: 35–40g
- Fat: 12–15g
- Fiber: 8–10g
Tips & Variations
- Toast walnuts for deeper, richer flavor 🔥
- Add avocado for extra creaminess 🥑
- Swap cranberries with raisins or chopped dates
- Add quinoa for a higher-protein grain bowl base
- Use arugula or spinach to turn it into a leafy salad 🥬
