Description
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
1/4 cup red onion, thinly sliced
1/4 cup walnuts, chopped
4 cups mixed greens (such as arugula and spinach)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper
Directions:
In a large bowl, combine the chickpeas, dried cranberries, goat cheese, red onion, walnuts, and mixed greens.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine.
Serve immediately, or refrigerate for 10-15 minutes to allow flavors to marinate.
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 290 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare Your Ingredients: Drain and rinse the chickpeas thoroughly. Thinly slice the red onion, chop the walnuts, and crumble the goat cheese. Measure out the dried cranberries and mixed greens.
2. Make the Dressing: In a small bowl, combine the olive oil, balsamic vinegar, honey, salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
3. Combine Dry Ingredients: In a large salad bowl, add the mixed greens as your base. Top with the chickpeas, dried cranberries, crumbled goat cheese, sliced red onion, and chopped walnuts.
4. Dress and Toss: Just before serving, pour the dressing over the salad. Using salad tongs or two large spoons, gently toss the salad from the bottom upward until all ingredients are evenly coated with the dressing.
5. Serve or Chill: For best flavor, serve the salad immediately. For a more marinated texture, cover and refrigerate the tossed salad for 10-15 minutes before serving.
Serving Suggestions
This vibrant salad is a versatile dish. Serve it as a hearty, standalone lunch. For a complete dinner, pair it with grilled chicken, salmon, or crusty bread. To make it a festive side, present it alongside a holiday roast or stuffed squash. For a picnic, pack the dressing separately and toss on-site to keep the greens crisp.
How-to Summary
Create a quick, nutritious salad by combining chickpeas, cranberries, goat cheese, red onion, walnuts, and greens. Whisk together a simple honey-balsamic vinaigrette. Toss everything together gently and serve fresh for a perfect balance of creamy, crunchy, sweet, and tangy flavors in under 10 minutes.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best results, store the dressing separately and combine just before serving to prevent wilting.
What can I use instead of goat cheese? Feta cheese offers a similar tangy, crumbly texture. For a vegan version, use a dairy-free alternative or omit it.
How can I toast the walnuts? Toast chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. This enhances their flavor.
Is there a substitute for honey? Absolutely. Maple syrup or agave nectar are excellent vegan-friendly alternatives to honey.
Can I use a different bean? White beans or lentils would work well, though chickpeas provide the ideal texture and protein content for this recipe.
Common Mistakes to Avoid
Avoid using warm or unrinsed chickpeas, as they can make the salad soggy and alter the flavor. Do not overdress the salad; start with half the dressing, toss, and add more if needed. Refrain from adding the dressing too far in advance, as the greens will wilt. Ensure the red onion is thinly sliced to prevent its flavor from overpowering other ingredients.
Conclusion
This Chickpea and Cranberry Salad is more than just a quick meal; it’s a celebration of textures and flavors that come together effortlessly. With its perfect blend of protein, healthy fats, and fresh greens, it’s a reliably delicious and nutritious option for any occasion. Mastering the simple steps and avoiding common pitfalls ensures a restaurant-quality salad you can make at home in minutes.
