Cranberry Walnut Chickpea Salad with Orange Vinaigrette

Ingredients :

For the Salad:

• 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 (from 1 medium orange)
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper to taste

Directions:

1. Prepare the dressing first: In a small bowl or jar, whisk together the orange juice, olive oil, Dijon mustard, and honey. Season with a pinch of salt and black pepper. Mix until smooth and emulsified. Set aside.
2. Toss the salad: In a large mixing bowl, combine the chickpeas, chopped spinach, dried cranberries, walnuts, and diced red onion.
3. Dress it up: Pour the orange vinaigrette over the salad and toss gently to coat all ingredients evenly. Let it sit for about 5–10 minutes so the flavors can meld together.
4. Serve and enjoy: Serve chilled or at room temperature. This salad makes a great side dish or light lunch and keeps well in the fridge for up to 2 days