Roasted Chickpea Fall Salad (Print Version)
Crispy chickpeas, seasonal vegetables, and maple-Dijon dressing create a hearty autumn dish.
# 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 Steps:
01 - Set oven to 400°F for roasting chickpeas and squash.
02 - Pat chickpeas completely dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
03 - Spread seasoned chickpeas in a single layer on a baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until crispy and golden brown.
04 - If using raw butternut squash, toss cubes with olive oil, salt, and pepper. Arrange on a separate baking sheet and roast alongside chickpeas for 20–25 minutes until tender.
05 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
06 - Place mixed greens, roasted butternut squash, apple slices, pomegranate seeds, pumpkin seeds, and red onion in a large serving bowl.
07 - Add roasted chickpeas to the salad. Drizzle with maple-Dijon dressing and toss gently to coat all ingredients evenly.
08 - Plate immediately while chickpeas remain crispy for optimal texture contrast.
# Expert Tips:
01 -
- The crispy chickpeas stay crunchy for hours if dressed right before serving
- Every bite delivers sweet, tangy, smoky, and fresh flavors all at once
02 -
- Soggy chickpeas happen when they are not dried thoroughly before roasting, so take the extra minute to really pat them down
- The dressing makes the chickpeas lose their crunch over time, so wait until the last minute to toss everything together
03 -
- Adding crumbled feta or goat cheese creates a creamy contrast that non-vegans love
- A cup of cooked quinoa mixed in transforms this into a grain bowl perfect for hungrier appetites