Roasted Chickpea Fall Salad (Printable version)
Crispy spiced chickpeas atop seasonal greens with roasted squash and sweet 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 Prepare:
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 black 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 small amount of 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 the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until fully emulsified and smooth.
06 - In a large serving bowl, combine the mixed salad greens, roasted butternut squash, sliced apple, pomegranate seeds, toasted 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. Serve immediately while chickpeas remain crunchy.
# Expert advice:
01 -
- The roasted chickpeas stay impossibly crispy and add a satisfying crunch in every single bite
- Maple and Dijon create the perfect autumn dressing that feels like sunshine on a cloudy day
- Everything comes together in under an hour but tastes like you spent all afternoon thinking about it
02 -
- Patting the chickpeas completely dry before roasting is the single most important step for achieving crunchiness
- Store leftover roasted chickpeas separately from the dressed salad to maintain their irresistible texture
- The dressing can be made up to three days in advance and kept in the refrigerator
03 -
- Use a can of chickpeas that has been sitting in your pantry for a while as they tend to roast up crispier than fresh ones
- Double the dressing recipe and keep the extra in a jar for quick weekday salads