In a large mixing bowl, add 1 can of drained and rinsed chickpeas, 4 cups of fresh spinach, 1 cup of dried cranberries, and 1 cup of roughly chopped walnuts. Finely chop half a red onion and toss it in as well. Mix everything together gently until well combined.

In a small bowl or jar, combine ¼ cup of fresh orange juice, 3 tablespoons of olive oil, 1 tablespoon of honey or maple syrup, and 1 tablespoon of Dijon mustard. Season with salt and pepper to taste. Whisk or shake until the mixture is smooth and emulsified.

Drizzle the freshly made vinaigrette over the prepared salad mixture and toss the salad thoroughly for about 1-2 minutes.

You can serve the salad immediately or let it sit for up to an hour, refrigerating for 30 minutes for enhanced flavor.