Roasted Chickpea Fall Salad (Printable)

Crispy spiced chickpeas with roasted squash, apple, pomegranate, and maple-Dijon dressing make this hearty fall salad perfect for satisfying meals.

# What You Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp sea salt
07 - 1/4 tsp black pepper

→ Salad Base

08 - 4 cups mixed salad greens (kale, arugula, baby spinach)
09 - 1 cup roasted butternut squash, diced
10 - 1 medium apple, thinly sliced
11 - 1/2 cup pomegranate seeds
12 - 1/4 cup toasted pumpkin seeds
13 - 1/4 cup thinly sliced red onion

→ Maple-Dijon Dressing

14 - 3 tbsp olive oil
15 - 1 tbsp apple cider vinegar
16 - 1 tbsp pure maple syrup
17 - 1 tbsp Dijon mustard
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper

# Steps:

01 - Preheat the oven to 400°F for roasting the chickpeas and squash.
02 - Pat chickpeas completely dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
03 - Spread seasoned chickpeas in a single layer on a baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until crispy and golden brown.
04 - Toss butternut squash cubes with olive oil, salt, and pepper. Roast on a separate baking sheet alongside chickpeas for 20–25 minutes until tender and lightly caramelized.
05 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
06 - Combine mixed greens, roasted squash, apple slices, pomegranate seeds, pumpkin seeds, and red onion in a large serving bowl.
07 - Add crispy roasted chickpeas and drizzle with maple-Dijon dressing. Toss gently to coat all ingredients evenly. Serve immediately while chickpeas remain crunchy.

# Expert Hints:

01 -
  • The roasted chickpeas add this incredible crunch that makes every bite exciting
  • Its one of those rare salads that actually fills you up completely
02 -
  • Serve this immediately after adding the dressing because the chickpeas will lose their crunch over time
  • Keep any leftover roasted chickpeas separate and store them in an airtight container
03 -
  • Let the roasted chickpeas cool slightly before adding them so they stay extra crispy
  • The dressing tastes even better if you make it a day ahead

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