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Roasted Chickpea Fall Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious salad combining roasted chickpeas with seasonal fall ingredients for a satisfying meal.

Ingredients

Canned Goods

  • 1 can 15 oz. can chickpeas

Oils and Spices

  • 2 Tbsp olive oil
  • 0.5 tsp cumin
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp salt ((or to taste))

Salad Components

  • 6 cups chopped kale
  • 0.25 cup pepitas
  • 0.25 cup walnut halves
  • 0.25 cup dried cranberries
  • 0.5 cup pomegranate arils
  • 0.25 cup Apple Cider Vinaigrette

Instructions 

  • Preheat oven to 400°F (200°C).
  • Toss chickpeas with olive oil and spices, then roast for 20-30 minutes until crispy.
  • Mix kale, pepitas, walnuts, cranberries, pomegranate, and vinaigrette in a bowl.
  • Add roasted chickpeas to the salad, toss gently, and serve.

Notes

For extra crunch, add more pepitas or walnuts.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Chickpeas