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Cranberry Walnut Chickpea Salad

A vibrant and nutritious salad that combines chickpeas, walnuts, and cranberries in a zesty dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 15 oz can chickpeas, drained and rinsed
  • 1/2 cup cucumber, thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup walnuts, toasted Toasted for enhanced flavor
Dressing Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup Adjust sweetness to taste
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the drained chickpeas, thinly sliced cucumber, dried cranberries, and toasted walnuts.
Dressing
  1. In a small separate bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper.
Combine
  1. Pour the dressing over the salad mixture and toss gently until everything is well coated.
Serve
  1. Serve immediately or refrigerate for about 30 minutes, allowing the flavors to meld beautifully.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. For a twist, consider adding diced bell peppers or feta cheese.