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Chickpea Pancetta Salad with Cran-Orange Vinaigrette

When it comes to holiday-worthy salads, this one really fills the bill. The colorful mix of dried cranberries, orange segments, salad greens and red pepper looks beautiful on the table.
  • Total Time
    Prep; 20 min. + chilling Cook: 10 min.
  • Makes
    8 servings


  • 1/2 cup white cranberry juice
  • 2 tablespoons white balsamic vinegar
  • 1/4 cup dried cranberries
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons grated orange zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup olive oil
  • SALAD:
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 small sweet red pepper, chopped
  • 1/2 cup dried cranberries
  • 2 green onions, chopped
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 6 ounces diced pancetta or bacon
  • 8 cups spring mix salad greens
  • 1/3 cup chopped walnuts, toasted
  • 16 orange segments


  • Place the first eight ingredients in a blender; cover and pulse until smooth. While processing, gradually add oil in a steady stream.
  • In a small bowl, combine the beans, red pepper, cranberries, onions, basil and parsley. Pour 1/3 cup dressing over bean mixture; refrigerate for at least 1 hour. Refrigerate remaining dressing.
  • In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  • In a large bowl, combine salad greens and 1/4 cup dressing; toss to coat. Divide among eight salad plates. Top with bean mixture, pancetta and walnuts. Top with oranges. Serve with remaining dressing.
Nutrition Facts
1 serving: 302 calories, 20g fat (4g saturated fat), 17mg cholesterol, 555mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 8g protein.

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