Vegan Cranberry Walnut Chickpea Salad with Orange Vinaigrette
Salad
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- ½ cup dried cranberries
- ½ cup walnuts, roughly chopped
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup fresh parsley, chopped
- 1 small orange, peeled and chopped (optional)
Orange Vinaigrette
- 3 tbsp fresh orange juice
- 1 tbsp orange zest
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1–2 tsp maple syrup
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Optional: Add 1 avocado, diced, or a handful of arugula for extra freshness.