Embrace the rich tapestry of fall flavors with the delectable Roasted Chickpea Fall Salad, a culinary masterpiece that brings together the robust earthiness of roasted chickpeas and an array of autumn-inspired ingredients. In this hearty yet refreshing dish, the nutty undertones of chickpeas are elevated to crispy perfection through a harmonious blend of cumin, smoked paprika, and garlic powder, resulting in golden nuggets of savory goodness.
Complementing this protein-packed star are the roasted treasures of the season—caramelized butternut squash and Brussels sprouts. These succulent additions add a touch of sweetness and a satisfying depth to the salad, transforming it into a celebration of fall’s bountiful harvest. The crispness of mixed salad greens provides a refreshing contrast, while thinly sliced apples, dried cranberries, and pumpkin seeds contribute vibrant bursts of flavor and texture.
To bring all these elements together, a luscious balsamic vinaigrette, kissed with maple syrup and Dijon mustard, serves as the perfect dressing. This blend of sweet, tangy, and savory notes enhances the autumnal symphony, creating a salad that is not only visually stunning but also a delight to the taste buds.
Whether served as a wholesome lunch or a vibrant side dish, this Roasted Chickpea Fall Salad is a testament to the beauty of seasonal eating. The marriage of hearty roasted components with the crispness of fresh produce offers a delightful medley that captures the essence of fall in every bite. Sprinkled with crumbled feta cheese for a touch of creaminess, this salad stands as a delicious ode to the abundance of the season, inviting you to savor the warmth and richness of autumn with every forkful.
Roasted Chickpea Fall Salad.
Ingredients:
For the Roasted Chickpeas:
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Fall Salad:
- 6 cups mixed salad greens (e.g., spinach, arugula, and/or kale)
- 1 cup butternut squash, peeled and diced
- 1 medium apple, cored and sliced
- 1/2 cup pecans or walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinaigrette dressing (or dressing of your choice)
Instructions:
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread the chickpeas in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes or until crispy, shaking the pan occasionally for even roasting. Set aside.
- In a separate bowl, toss the diced butternut squash with a bit of olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes or until tender.
- In a large salad bowl, combine the mixed greens, roasted chickpeas, roasted butternut squash, apple slices, chopped nuts, and dried cranberries.
- Drizzle the balsamic vinaigrette over the salad and toss until everything is well combined.
- Serve the fall salad immediately, and enjoy!
Nutritional Information (Approximate per serving):
This information can vary based on specific ingredient quantities and variations in the recipe. Below is a general estimate.
- Calories: 350-400 kcal
- Protein: 10-15g
- Carbohydrates: 50-60g
- Dietary Fiber: 12-15g
- Sugars: 20-25g
- Fat: 15-20g
- Saturated Fat: 1.5-2g
- Monounsaturated Fat: 8-10g
- Polyunsaturated Fat: 4-5g
- Cholesterol: 0mg
- Sodium: 400-500mg
- Potassium: 800-1000mg
- Vitamin A: 200-300%
- Vitamin C: 50-70%
- Iron: 3-4mg