Roasted Chickpea Fall Salad: The Best Cozy Harvest Delight
A delightful salad perfect for fall, featuring roasted chickpeas and seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salads
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked chickpeas
- 1 cup diced butternut squash
- 1 cup kale, chopped
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine chickpeas, butternut squash, olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes or until golden brown.
- In a large bowl, mix roasted chickpeas, kale, cranberries, feta, and walnuts.
- In a small bowl, whisk together balsamic vinegar and maple syrup, then drizzle over the salad.
- Toss everything together and serve warm or at room temperature.
Notes
- For extra crunch, add more walnuts.
- This salad is best served fresh, but can be stored in the fridge for a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg