Roasted Chickpea Fall Salad (Print Version)
Vibrant salad with crispy spiced chickpeas, roasted squash, apples, and pomegranate in tangy maple-Dijon dressing.
# What You Need:
→ Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp sea salt
07 - 1/4 tsp black pepper
→ Salad Base
08 - 4 cups mixed salad greens (kale, arugula, baby spinach)
09 - 1 cup roasted butternut squash, diced
10 - 1 medium apple, thinly sliced
11 - 1/2 cup pomegranate seeds
12 - 1/4 cup toasted pumpkin seeds (pepitas)
13 - 1/4 cup thinly sliced red onion
→ Maple-Dijon Dressing
14 - 3 tbsp olive oil
15 - 1 tbsp apple cider vinegar
16 - 1 tbsp pure maple syrup
17 - 1 tbsp Dijon mustard
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
# How To Make:
01 - Preheat the oven to 400°F.
02 - Pat the chickpeas completely dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned chickpeas on a baking sheet in a single layer. Roast for 20 to 25 minutes, shaking the pan halfway through, until crispy and golden brown.
04 - If using raw butternut squash, toss cubes with a small amount of olive oil, salt, and pepper. Roast alongside the chickpeas for 20 to 25 minutes until tender and caramelized at edges.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until fully emulsified and smooth.
06 - In a large serving bowl, combine mixed greens, roasted butternut squash, apple slices, pomegranate seeds, toasted pumpkin seeds, and red onion.
07 - Add the crispy roasted chickpeas to the salad. Drizzle with maple-Dijon dressing and toss gently to coat evenly. Serve immediately while chickpeas remain crunchy.
# Expert Tips:
01 -
- The crispy chickpeas add this incredible crunch that makes every bite satisfying
- Its that perfect balance of sweet apples, tangy dressing, and earthy roasted vegetables
02 -
- The chickpeas lose their crunch if dressed ahead of time so add them right before serving
- Dry the chickpeas more thoroughly than you think you need to for the crispiest result
03 -
- Let the chickpeas cool completely on the baking sheet after roasting for extra crunch
- Massage kale with a little olive oil before adding to soften it