Roasted Chickpea Fall Salad (Printable)
Crispy spiced chickpeas with autumn vegetables, fresh greens, and sweet 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
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 Steps:
01 - Preheat the oven to 400°F. Pat chickpeas completely dry with paper towels, removing any loose skins. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
02 - Spread chickpeas in a single layer on a baking sheet. If using raw butternut squash, toss cubes with olive oil, salt, and pepper and arrange on the same pan. Roast for 20-25 minutes, shaking the pan halfway through, until chickpeas are crispy and golden and squash is tender.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until emulsified and smooth.
04 - In a large serving bowl, combine mixed greens, roasted squash, apple slices, pomegranate seeds, pumpkin seeds, and red onion. Top with crispy roasted chickpeas.
05 - Drizzle the maple-Dijon dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately to preserve the crunch of the roasted chickpeas.
# Expert Tips:
01 -
- The crispy roasted chickpeas add this satisfying crunch that makes every bite feel substantial and filling
- The maple-Dijon dressing strikes this perfect balance between sweet and tangy that keeps you coming back for just one more bite
02 -
- Getting the chickpeas completely dry before tossing with oil is the difference between crispy roasted nuggets and soft, steamed beans
- Roasted chickpeas lose their crunch over time, so store them separately from the dressed salad if you are planning leftovers
03 -
- Spread the chickpeas in a single crowded layer on the baking sheet, overlapping too much will steam them instead of roasting them crispy
- Let the roasted squash cool slightly before adding it to the salad so it does not wilt the delicate greens