Roasted Chickpea Fall Salad (Printable)

Hearty salad with crispy spiced chickpeas, butternut squash, apple, and pomegranate in maple-Dijon dressing.

# What You'll Need:

→ Roasted Chickpeas

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→ Salad Base

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→ Maple-Dijon Dressing

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# How to Make It:

01 - Preheat oven to 400°F. Thoroughly pat chickpeas dry with paper towels, removing excess moisture for optimal crispiness.
02 - Toss dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
03 - Spread seasoned chickpeas in a single layer on baking sheet. Roast for 20-25 minutes, shaking pan halfway through, until golden and crispy throughout.
04 - If using raw butternut squash, toss cubes with olive oil, salt, and pepper. Roast alongside chickpeas for 20-25 minutes until fork-tender.
05 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in small bowl until fully emulsified.
06 - Combine mixed greens, roasted squash, apple slices, pomegranate seeds, pumpkin seeds, and red onion in large serving bowl.
07 - Add crispy roasted chickpeas to salad. Drizzle with maple-Dijon dressing and toss gently to coat all ingredients evenly.
08 - Serve immediately while chickpeas retain maximum crunch and textures remain distinct.

# Expert Advice:

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  • The roasted chickpeas stay surprisingly crunchy for hours, making this perfect for meal prep lunches that do not feel sad
  • That maple-Dijon dressing strikes this perfect balance between sweet and tangy that makes you want to lick the bowl
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  • Dry chickpeas thoroughly before seasoning because any moisture will steam them instead of roasting them crispy
  • Wait to dress the salad until right before serving or the chickpeas will lose their crunch and get soggy
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  • Double the roasted chickpeas because they disappear as snacks before they ever make it into the salad
  • Let the dressed kale sit for 10 minutes before adding other ingredients if you prefer it less tough

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