Name: Roasted Chickpea Fall Salad
Cook time: 30 min
Total time: 30 min
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

This delicious Roasted Chickpea Fall Salad is crisp and hearty! Made with chopped kale, crunchy pepitas, walnuts, pomegranate arils, dried cranberries and chickpeas roasted with oil, turmeric, cumin, and cinnamon, this salad is one of the BEST for fall. Top it off with a sweet or savory vinaigrette and enjoy!

Roasted Chickpea Fall Salad

chickpeas

olive oil

tsp cumin

turmeric

cinnamon

tsp ginger

salt (or

kale

pepitas

walnut halves

cranberries

pomegranate arils

Apple Cider Vinaigrette

Preheat oven to 400 degrees F.

Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt together.

Spread the chickpeas out on a baking sheet and roast for about 20-30 minutes, or until golden and crispy.

Toss the chopped kale, pepitas, walnuts, pomegranate arils, dried cranberries, and vinaigrette together.

Add in the roasted chickpeas, toss, and enjoy!

Roasted Chickpea Fall Salad

Cook Time: 30 minutes

Total: 30 minutes

Servings: 4

Ingredients

Instructions

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