🥗 Cranberry Walnut Chickpea Salad with Orange Vinaigrette – Low‑Point Version

1. Introduction & Appeal

This vibrant, protein-rich salad is perfect for anyone following Weight Watchers or seeking a healthy, colorful meal. It combines plant-based protein, fiber, tart-sweet cranberries, and crunchy walnuts, all balanced with a zesty orange vinaigrette that’s low in SmartPoints but high in flavor.

2. Yield & Portion Details

  • Servings: 4 entrée-sized portions (~2 cups each)
  • WW SmartPoints: 5 points per serving (see breakdown below)

3. Ingredients – Salad

  • 1 can (15 oz/425 g) chickpeas, drained and rinsed
  • 4 cups (120 g) fresh baby spinach, roughly chopped
  • ½ cup (60 g) dried cranberries, unsweetened or reduced sugar
  • ½ cup (50 g) walnuts, finely chopped
  • ¼ cup (40 g) red onion, finely minced
  • Optional: 1 small celery stalk, finely diced (adds crunch, optional)

4. Ingredients – Orange Vinaigrette

  • ½ cup (120 ml) fresh orange juice (≈1 medium orange)
  • 2 tsp Dijon mustard
  • 1 tbsp white wine vinegar (or apple cider vinegar)
  • 1 tbsp water (to stretch the dressing, zero points)
  • 1 tsp olive oil
  • Zest of ½ orange (optional for brightness)
  • Pinch of salt and freshly ground black pepper, to taste

5. Why It’s Low‑Point & Balanced

This recipe replaces high‑fat oils with minimal olive oil and water, keeps dried fruit to WW guidelines, and maximizes fiber and protein with chickpeas and greens. No added sugars and controlled servings of nuts contribute to the low SmartPoint total.

6. Step 1 – Prep Your Ingredients

Wash and spin-dry the baby spinach. Drain and rinse chickpeas under cold water—pat dry with paper towels. Ensure walnuts are finely chopped and onion is minced uniformly. Prepping everything ahead makes assembly seamless.

7. Step 2 – Make the Orange Vinaigrette

In a mixing bowl or jar, combine orange juice, Dijon mustard, vinegar, water, olive oil, orange zest, salt, and pepper. Whisk briskly or shake well in a sealed jar until the vinaigrette emulsifies. Taste and adjust seasoning—if too tart, add a touch more water or a stevia drop.

8. Step 3 – Assemble the Salad Base

In a large bowl, add chopped spinach, chickpeas, red onion, dried cranberries, and walnuts (reserving a small handful for garnish). Gently toss to combine, ensuring even distribution.

9. Step 4 – Dress the Salad

Pour half of the vinaigrette over the salad and toss gently. Reserve extra dressing on the side for picky eaters or to refresh leftovers.

10. Step 5 – Plate & Garnish

Divide the salad into four bowls or containers. Drizzle lightly with a bit more vinaigrette and top each serving with the remaining chopped walnuts and a few extra cranberries for visual pop.

11. Serving & Meal-Prep Notes

Serve immediately as a lunch or light dinner. For grab-and-go meal prep, store dressing separately—combine just before eating to maintain crisp textures. Keeps well, refrigerated, up to 3 days.

12. WW SmartPoints Breakdown (Per Serving)

  • Chickpeas: 2 SP
  • Dried cranberries (½ cup total → 2 tbsp per serving): 2 SP
  • Walnuts (½ cup total → 2 tbsp per serving): 3 SP
  • Olive oil (1 tsp = 1 SP total): 1 SP total
    Total per serving: ~5 WW SmartPoints

Note: SmartPoints may vary slightly by plan; always double-check with current WW tools.

13. Nutrition Estimates (Per ~2‑cup Serving)

  • Calories: ~300 kcal
  • Protein: ~12 g
  • Carbohydrates: ~30 g
  • Dietary Fiber: ~8 g
  • Total Fat: ~14 g (sat. 2 g)
  • Sodium: ~200 mg (rinsed chickpeas reduce sodium)