Zesty Cranberry Walnut Chickpea Salad

Description
A bright, refreshing chickpea salad packed with sweet dried cranberries, crunchy toasted walnuts, and a tangy lemon-Dijon dressing. Perfect as a light lunch, side dish, or meal prep option.
Ingredients
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
½ cup dried cranberries
½ cup walnuts, chopped and toasted
2 tbsp fresh parsley, chopped
Dressing:
2 tbsp olive oil
1 tbsp lemon juice
½ tsp lemon zest
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
Pinch of garlic powder
Instructions
Prepare the dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey (or maple syrup), Dijon mustard, salt, pepper, and garlic powder until well combined.
Assemble the salad:
In a large bowl, add chickpeas, dried cranberries, toasted walnuts, and chopped parsley.
Combine:
Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill and serve:
Let the salad sit for 15–30 minutes in the refrigerator to allow flavors to meld. Serve chilled or at room temperature.
Notes
Toast walnuts in a dry pan over medium heat for 3–5 minutes until fragrant.
Swap parsley for cilantro for a different flavor twist.
Add crumbled feta or goat cheese for extra richness (optional).
Prep Time
10 minutes
Chill Time
15–30 minutes
Total Time
25–40 minutes
Servings
2–4 servings