Description
This Roasted Chickpea Fall Salad is a hearty and nutritious dish packed with flavors of autumn. The roasted chickpeas add a delightful crunch, while the kale, nuts, and fruits create a vibrant and nourishing 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).
- Drain and rinse the chickpeas, then pat them dry. In a bowl, toss the chickpeas with olive oil, cumin, turmeric, cinnamon, ginger, and salt.
- Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, until golden and crispy.
- While the chickpeas are roasting, prepare the salad by combining the chopped kale, pepitas, walnut halves, dried cranberries, and pomegranate arils in a large bowl.
- Once the chickpeas are done, let them cool slightly, then add them to the salad mixture.
- Drizzle with Apple Cider Vinaigrette, toss gently to combine, and serve immediately.
Notes
Feel free to customize the salad by adding other seasonal vegetables or proteins. This salad can be stored in the refrigerator for a day but is best enjoyed fresh.
- 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,Autumn Recipes,Vegetarian Salad