This hearty vegan salad combines protein-rich chickpeas, sweet-tart cranberries, crunchy walnuts, crisp vegetables, and a bright citrus vinaigrette. It’s ideal for lunch, meal prep, holiday gatherings, or a light dinner.
Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes (optional for toasting walnuts)
Total Time: 30 minutes
Ingredients
For the Salad
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- OR 3 cups cooked chickpeas
- 6 cups mixed salad greens (romaine, spinach, arugula, or spring mix)
- 1 cup cucumber, diced
- 1 cup celery, thinly sliced
- ½ small red onion, thinly sliced
- ¾ cup dried cranberries
- ¾ cup walnuts, roughly chopped
- 1 medium apple, diced (optional)
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
For the Orange Vinaigrette
Ingredients
- ⅓ cup freshly squeezed orange juice
- 1 tbsp orange zest
- 3 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Step 1: Prepare the Chickpeas
Using Canned Chickpeas
- Drain the chickpeas.
- Rinse thoroughly under cold water.
- Allow to drain completely.
Optional Flavor Boost
For extra flavor:
- Heat 1 tablespoon olive oil in a skillet.
- Add chickpeas.
- Sprinkle with:
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- Sauté for 5–7 minutes until lightly golden.
- Cool completely before adding to the salad.
Step 2: Toast the Walnuts
Toasting enhances flavor and crunch.
- Place walnuts in a dry skillet.
- Heat over medium-low heat.
- Stir frequently for 3–5 minutes.
They are ready when fragrant and lightly browned.
Alternative Oven Method
Bake at 175°C (350°F) for 6–8 minutes.
Allow to cool completely.
Step 3: Prepare the Vegetables
- Wash and dry the salad greens thoroughly.
- Chop or tear into bite-sized pieces.
- Dice cucumber.
- Slice celery thinly.
- Slice red onion very thinly.
- Dice the apple if using.
- Chop parsley and mint.
Place everything in a large mixing bowl.
Step 4: Make the Orange Vinaigrette
In a small bowl or jar combine:
- Orange juice
- Orange zest
- Olive oil
- Maple syrup
- Apple cider vinegar
- Dijon mustard
- Salt
- Black pepper
Whisking Method
Whisk vigorously for about 1 minute until emulsified.
Jar Method
Place ingredients in a jar with a lid and shake for 30 seconds.
The dressing should appear smooth and slightly creamy.
Step 5: Assemble the Salad
To the bowl of vegetables add:
- Chickpeas
- Dried cranberries
- Toasted walnuts
- Fresh herbs
Toss gently to distribute evenly.
Step 6: Dress the Salad
- Pour about three-quarters of the vinaigrette over the salad.
- Toss gently until all ingredients are lightly coated.
- Add more dressing if desired.
Avoid overdressing; the ingredients should remain fresh and crisp.
Step 7: Taste and Adjust
Taste the salad and adjust:
- More orange juice for brightness
- More maple syrup for sweetness
- More vinegar for tang
- More salt and pepper as needed
Optional Add-Ins
For extra texture and flavor, add:
- ½ avocado, diced
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup cooked quinoa
- ½ cup pomegranate arils
- ½ cup roasted sweet potato cubes
Make-Ahead Instructions
Up to 3 Days Ahead
Prepare separately:
- Chickpeas
- Vegetables
- Dressing
- Walnuts
Store refrigerated.
Before Serving
Combine ingredients and toss with dressing.
This keeps the salad crisp and fresh.
Storage
Refrigerator
Undressed salad:
- Up to 3 days
Dressing:
- Up to 1 week in a sealed container
Dressed salad:
- Best eaten within 24 hours
Serving Suggestions
Serve as:
- A light lunch
- A side dish for holiday meals
- A picnic salad
- A wrap filling
- A grain bowl topping
- A meal-prep salad with quinoa or farro
