why make this recipe
Roasted Chickpea Fall Salad is a perfect dish for anyone looking to enjoy a healthy and delicious meal. This salad combines various textures and flavors, making it not only nutritious but also exciting to eat. The warm roasted chickpeas add a nice crunch, while the fresh kale and sweet pomegranate arils provide a burst of freshness. It’s packed with protein, fiber, and healthy fats, making it a great option for lunch or dinner. Plus, it’s easy to make and can be prepared in under an hour!
how to make Roasted Chickpea Fall Salad
Ingredients:
- 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
Directions:
- Preheat your oven to 400 degrees F.
- In a bowl, combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt. Mix well.
- Spread the chickpeas out on a baking sheet in a single layer and roast them for about 20-30 minutes, or until they are golden and crispy.
- In a large bowl, toss together the chopped kale, pepitas, walnuts, pomegranate arils, dried cranberries, and the vinaigrette.
- Add in the roasted chickpeas, mix everything gently, and enjoy your salad!
how to serve Roasted Chickpea Fall Salad
This salad can be served as a main dish or a side. For a full meal, add some grilled chicken or tofu on top. It’s also great to serve at gatherings or potlucks. Make sure to serve it fresh for the best taste, but it can also be made ahead of time and stored in the fridge.
how to store Roasted Chickpea Fall Salad
To store leftovers, place the salad in an airtight container and keep it in the refrigerator. However, it is best to keep the roasted chickpeas separate to maintain their crunchiness. They can be stored in a separate container for up to four days. When ready to eat, combine the salad and chickpeas again.
tips to make Roasted Chickpea Fall Salad
- Rinse and dry the chickpeas thoroughly before roasting to help them get crispy.
- Feel free to adjust the spices according to your taste preferences.
- For a creamier texture, you can add some feta cheese or avocado on top of your salad.
- If you want extra crunch, toast the walnuts and pepitas before adding them to the salad.
variation
You can customize this salad with different ingredients. Try adding roasted sweet potatoes or butternut squash for a heartier version. If you prefer a different dressing, a lemon tahini dressing could also work well.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you will need to soak and cook them before seasoning and roasting.
What if I can’t find pomegranate arils?
If pomegranates are out of season, you can substitute them with diced apples or pear for a sweet touch.
Can I make this salad vegan?
Yes, this salad is already vegan as long as you ensure the vinaigrette does not contain any animal products. Enjoy your healthy, plant-based meal!
