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Roasted Chickpea Fall Salad: A Cozy Seasonal Delight!

Roasted Chickpea Fall Salad
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A warm and hearty salad featuring roasted chickpeas, seasonal vegetables, and a tangy dressing, perfect for fall.

Ingredients

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  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups mixed greens
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup pumpkin seeds
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper.
  3. Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy.
  4. In a large bowl, combine mixed greens, roasted butternut squash, dried cranberries, feta cheese, and pumpkin seeds.
  5. In a small bowl, whisk together balsamic vinegar and maple syrup.
  6. Once the chickpeas are done, add them to the salad and drizzle with the dressing.
  7. Toss everything together and serve warm.

Notes

  • Feel free to add other seasonal vegetables like roasted Brussels sprouts or sweet potatoes.
  • This salad can be served warm or at room temperature.
  • For a vegan option, omit the feta cheese.

Nutrition

Find it online: https://www.yumzaa.com/roasted-chickpea-fall-salad-recipe/