Here’s a Cranberry Walnut Chickpea Salad with Orange Vinaigrette made specifically with anti-inflammatory ingredients — fresh citrus, leafy greens, healthy fats, nuts, herbs, and fiber-rich chickpeas.
🥗 Anti-Inflammatory Cranberry Walnut Chickpea Salad with Orange Vinaigrette
⭐ Why it’s anti-inflammatory
- Chickpeas = fiber + plant protein
- Walnuts = omega-3s
- Cranberries = antioxidants
- Spinach/kale = anti-inflammatory greens
- Olive oil = healthy monounsaturated fats
- Orange = vitamin C + anti-inflammatory flavonoids
- Turmeric + ginger (optional) = powerful inflammation fighters
✅ Ingredients (2–3 servings)
For the Salad
- 1 can (15 oz / 425g) chickpeas, drained & rinsed
- 2 cups baby spinach or kale (or mix)
- ½ cup fresh or dried unsweetened cranberries
- ⅓ cup walnuts, roughly chopped
- ½ small red onion, thinly sliced
- 1 small cucumber, chopped
- 1 avocado, diced (optional but great for inflammation)
- Fresh parsley or mint, chopped (optional)
For the Orange Vinaigrette
- ¼ cup fresh orange juice
- 1 tsp orange zest
- 2 tbsp extra virgin olive oil
- 1–2 tsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or sugar-free sweetener (optional)
- ¼ tsp turmeric (optional for extra anti-inflammatory boost)
- Pinch of ground ginger (optional)
- Salt & black pepper to taste
🍊 How to Make It
- Prep the salad base:
Add chickpeas, spinach/kale, cranberries, walnuts, red onion, cucumber, and avocado to a large bowl. - Make the vinaigrette:
Whisk together orange juice, orange zest, olive oil, ACV/lemon juice, Dijon, honey, turmeric, ginger, salt, and pepper. - Assemble:
Pour the dressing over the salad and toss gently until everything is coated. - Taste & adjust:
Add more ACV for acidity, orange juice for sweetness, or olive oil for richness.
💡 Tips
- If using dried cranberries, choose unsweetened to keep inflammation low.
- For more protein, add grilled chicken or salmon.
- For crunch without nuts, swap with pumpkin seeds.
