Roasted Chickpea Fall Salad (Print Version)
Crispy spiced chickpeas over autumn greens with maple-Dijon dressing
# What You'll 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 It:
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 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 cooking, until crispy and golden brown.
04 - If using raw butternut squash, toss cubes with a little olive oil, salt, and pepper. Roast alongside the chickpeas for 20 to 25 minutes until tender and lightly caramelized.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until thoroughly emulsified.
06 - In a large salad bowl, combine mixed greens, roasted butternut squash, apple slices, pomegranate seeds, pumpkin seeds, and red onion.
07 - Add the crispy roasted chickpeas to the salad. Drizzle with the maple-Dijon dressing and toss gently to coat all ingredients evenly.
08 - Serve immediately to enjoy maximum crunch from the roasted chickpeas.
# Expert Advice:
01 -
- The roasted chickpeas stay impossibly crispy and become the croutons you never knew you needed
- The maple Dijon dressing strikes that perfect balance between sweet and sharp that keeps you coming back for another bite
02 -
- The secret to truly crispy chickpeas is patting them completely dry before seasoning, even if it feels tedious
- Store any leftover roasted chickpeas separately from the dressed salad or they will lose their crunch overnight
03 -
- Buy pomegranate seeds already removed if you want to save time and avoid stained fingers
- Toasting the pumpkin seeds in a dry pan for just 2 minutes makes them noticeably more fragrant and flavorful