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Cranberry Chickpea Pasta Salad




  • 8 ounces orzo pasta
  • 2 cups fresh cranberries
  • 8 ounces cooked chickpeas
  • 4 cups fresh baby spinach
  • 1 ½ cups sharp white cheddar cheese, broken into rough chunks


  • ¼ cup fresh orange juice
  • Zest of one orange
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • 1 teaspoon ground mustard
  • ½ teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon grainy mustard
  • 1/3 cup extra virgin olive oil


  1. Bring a medium pot of water to a boil. Once boiling, add the orzo and cook 5 minutes short of package instructions. At this time add the cranberries to the boiling water. After 3 more minutes, add the chickpeas. Once everything is cooked, drain and return to the pot. Stir in the spinach.
  2. In a medium bowl, make the dressing. Whisk together the juice, zest, pepper, salt, mustard, coriander, turmeric, and mustard. Slowly drizzle in the oil while whisking.
  3. Pour dressing into the pot and stir to combine. Finally stir in the cheese and serve. Salad may also be stored at room temperature for up to 2 hours or placed in an airtight container and refrigerated for up to 2 days.