Cranberry Walnut Chickpea Salad
A vibrant, protein-rich salad that balances tender chickpeas with sweet-tart cranberries, toasted walnuts, and fresh greens. Tossed in a bright lemon turmeric sauce, this salad is light yet satisfying—perfect as a main, side, or make-ahead lunch.
Serves 2-3
Simmer
Prep Time: 12–15 mins
Cook Time: 18–22 min
Total Time: 30–35 min
Ingredients
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Cooked chickpeas, drained and rinsed
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Mixed greens (arugula, spinach, or baby kale)
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Dried cranberries
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Toasted walnuts, roughly chopped
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Red onion or scallions, thinly sliced (optional)
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Feta cheese crumbled (optional)
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Fresh herbs (parsley, basil, or cilantro) (optional)
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Leemu Lemon Turmeric Sauce
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Salt & pepper, to taste
Instructions
1. Prep the base
Add chickpeas and mixed greens to a large bowl.
2. Add the mix-ins
Stir in cranberries, walnuts, onion or scallions, and fresh herbs if using.
3. Dress the salad
Drizzle generously with Leemu Lemon Turmeric Sauce.
4. Finish & serve
Toss gently, season to taste, and serve immediately or chill for later.
