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Chickpea Pancetta Salad with Cran-Orange Vinaigrette

Total Time

Prep; 20 min. + chilling Cook: 10 min.


8 servings

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.
Chickpea Pancetta Salad with Cran-Orange Vinaigrette Recipe photo by Taste of Home


  • 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


  1. Place the first eight ingredients in a blender; cover and pulse until smooth. While processing, gradually add oil in a steady stream.
  2. 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.
  3. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  4. 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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