Description

This Roasted Chickpea Fall Salad is a vibrant, nutritious dish perfect for the season. Packed with protein from chickpeas, combined with the earthy flavors of spices, and topped with crunchy nuts and sweet pomegranate, it’s a delightful addition to any meal.

Ingredients

Scale

1 15 oz. can chickpeas
2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt (or to taste)
6 cups chopped kale
1/4 cup pepitas
1/4 cup walnut halves
1/4 cup dried cranberries
1/2 cup pomegranate arils
1/4 cup Apple Cider Vinaigrette

Instructions

Preheat the oven to 400°F (200°C).
Rinse and drain the chickpeas, then dry them with a towel.
In a bowl, toss the chickpeas with olive oil, cumin, turmeric, cinnamon, ginger, and salt until evenly coated.
Spread the seasoned chickpeas on a baking sheet and roast for 30 minutes, stirring halfway through, until golden and crispy.
In a large salad bowl, combine the chopped kale, roasted chickpeas, pepitas, walnut halves, dried cranberries, and pomegranate arils.
Drizzle with Apple Cider Vinaigrette, toss gently to combine, and serve immediately.

Notes

You can customize this salad by adding your favorite nuts or using different greens. The roasted chickpeas can be made ahead and stored in an airtight container for up to a week.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 315 kcal
Sugar: 11 g
Sodium: 340 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 9 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: Roasted Chickpea Fall Salad, kale salad, healthy salad, fall recipes, vegetarian salad