Roasted Chickpea Fall Salad (Printable)
Crispy spiced chickpeas with roasted squash, apple, and pomegranate in tangy maple-Dijon dressing
# What You'll Need:
→ Roasted Chickpeas
01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon 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 tablespoons olive oil
15 - 1 tablespoon apple cider vinegar
16 - 1 tablespoon pure maple syrup
17 - 1 tablespoon Dijon mustard
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Pat the chickpeas dry with a paper towel. 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 20–25 minutes, shaking the pan halfway through, until crispy and golden brown.
04 - If using raw butternut squash, toss cubes with a little olive oil, salt, and pepper, and roast alongside chickpeas for 20–25 minutes until tender.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined and emulsified.
06 - In a large salad bowl, combine salad greens, roasted squash, apple slices, pomegranate seeds, pumpkin seeds, and red onion.
07 - Add the roasted chickpeas to the salad. Drizzle with the maple-Dijon dressing and toss gently to combine. Serve immediately for maximum crunch from the chickpeas.
# Expert Advice:
01 -
- The roasted chickpeas stay impossibly crispy and add a satisfying crunch that makes this salad feel substantial
- The maple-Dijon dressing strikes that perfect balance between sweet and tangy, tying all the autumn flavors together beautifully
02 -
- Patting chickpeas completely dry is non-negotiable if you want them crispy instead of steamed
- The dressing tastes better after it sits for 10 minutes, giving the flavors time to meld together
03 -
- Roasting chickpeas at high heat creates the best texture, and do not be afraid to let them get deeply golden
- Massaging the kale with a little olive oil first makes it more tender if using it as your green base