Prepare the salad ingredients by rinsing and draining the chickpeas, chopping the spinach, adding cranberries, walnuts, and diced red onion to a mixing bowl.

Whisk together the orange juice, olive oil, honey or maple syrup, and Dijon mustard in a small bowl or jar until emulsified.

Pour the vinaigrette over the salad mixture and gently toss to combine.

Serve immediately or chill in the refrigerator for up to one hour.

Customize by adding more vegetables or grains if desired.