Can I make the Roasted Chickpea Fall Salad ahead of time?

Yes, you can prepare most of the salad in advance! You can roast the chickpeas and store them in an airtight container for up to three days. The kale and other ingredients can be prepped the night before. Just be sure to add the dressing just before serving to keep everything fresh and crisp.

Can I substitute the kale with another green?

Absolutely! If you're not a fan of kale, you can swap it with other greens like spinach, arugula, or mixed lettuce. Keep in mind that spinach is milder and softer, so it may not provide the same hearty texture as kale.

How can I make the Roasted Chickpea Fall Salad spicier?

To add some heat to the salad, try incorporating chili flakes or cayenne pepper to the roasted chickpeas. Alternatively, you can toss in some freshly chopped jalapeños to amp up the spice level.

How do I store leftovers of this salad?

To store leftovers, separate the dressing from the salad and store both in airtight containers. The salad ingredients will keep for up to two days in the fridge. However, the roasted chickpeas may lose their crispness over time, so it’s best to store them separately and add them just before serving.

Roasted Chickpea Fall Salad – Healthy and Delicious

Name: Roasted Chickpea Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 can chickpeas (15 oz), drained and rinsed; 1 tbsp olive oil; 1 tsp cumin; 1 tsp turmeric; 1/2 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp salt; 4 cups kale, chopped; 1/4 cup pepitas (pumpkin seeds); 1/4 cup walnuts, chopped; 1/4 cup dried cranberries; 1/4 cup pomegranate arils; 1/4 cup apple cider vinegar; 1 tbsp olive oil (for dressing); 1 tbsp maple syrup (optional, for dressing); 1 tsp Dijon mustard (for dressing); Salt and pepper, to taste (for dressing)

Description

This Roasted Chickpea Fall Salad combines the savory flavors of roasted chickpeas, kale, pomegranate arils, and a tangy apple cider vinaigrette for a hearty, healthy fall meal. Perfect as a main dish or a side, it’s packed with nutrients and vibrant autumn ingredients.

Ingredients

Scale

1 can chickpeas (15 oz), drained and rinsed
1 tbsp olive oil
1 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
4 cups kale, chopped
1/4 cup pepitas (pumpkin seeds)
1/4 cup walnuts, chopped
1/4 cup dried cranberries
1/4 cup pomegranate arils
1/4 cup apple cider vinegar
1 tbsp olive oil (for dressing)
1 tbsp maple syrup (optional, for dressing)
1 tsp Dijon mustard (for dressing)
Salt and pepper, to taste (for dressing)

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Instructions

Preheat the oven to 400°F (200°C).
In a bowl, toss the chickpeas with olive oil, cumin, turmeric, cinnamon, ginger, and salt. Spread them on a baking sheet and roast for 20-30 minutes until golden and crispy.
While the chickpeas are roasting, prepare the salad base. In a large bowl, combine the chopped kale, pepitas, walnuts, dried cranberries, and pomegranate arils.
Once the chickpeas are roasted, remove them from the oven and add them to the salad bowl.
In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy!

Notes

Don’t overcook the chickpeas – keep an eye on them as they roast to avoid burning. You want them golden and crispy.
For a milder salad, massage the kale with a bit of olive oil to soften it before adding the rest of the ingredients.
If you prefer extra sweetness, add more dried cranberries or drizzle some honey on the roasted chickpeas before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting, Tossing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 250mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg