Sometimes, folks, we have to make salads a little heartier and less cleanse-approved. That’s exactly what we’ve done for this roasted chickpea fall salad. Besides the stunning and vibrant colors, this salad offers a variety of textures from the kale, pumpkin seeds, pomegranates, and roasted chickpeas. Top it with creamy avocado and chewy dried cranberries and this salad is next level. It is perfect as a vegan entree or festive fall side dish. It is fully of autumnal flavors that everyone will want more of after the first bite.
The great thing about a hearty salad like this is that they hold up for several hours, making it a great potluck salad. Kale is very sturdy, but make sure to chop it finely to help break down the fibrous texture. Additionally, remove the thick kale stems, or you’ll end up with bitter bites in every forkful of salad. If you prefer arugula or cabbage, then you can use those greens instead. With your base prepped, you can build your salad with the other featured ingredients. You’ll have to roast the chickpeas first, but if you are short on time, you can cook them in the pan. Just make sure to season them liberally, because that way they end up tasting like croutons, only more delicious.
There are a lot of savory flavors in this fall salad, but the pomegranates and dried cranberries offer freshness and tartness. Pomegranates also offer lots of antioxidants, which work to fight free radicals in the body. The subtle tartness of the pomegranate arils go great with the apple cider vinaigrette, which brings a little life and vibrance to the creamy avocado cubes. You also have the freedom add walnuts if you want, but the pumpkin seeds offer healthy fats, texture, and protein.
- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4 servings
- Category: Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Salad
- 1 (15-oz) can low-sodium chickpeas, rinsed and drained
- 2 tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger powder
- 1/4 tsp. sea salt
- 6 c kale, stemmed and chopped
- 1/4 c pumpkin seeds
- 1/4 c dried cranberries
- 1/2 c pomegranate arils
- 1 avocado, peeled, pitted, and cubed
For the Vinaigrette
- 1/3 c apple cider vinegar
- 1/3 c olive oil
- 2 tbsp. dijon mustard
- 1/2 lemon, juiced
- 1 tbsp. maple syrup
- 1/2 tsp. garlic powder
- sea salt and pepper, to taste
Instructions
For the Salad
- Preheat your oven to 400º F and rinse and drain the chickpeas.
- Add the chickpeas to a bowl and season with the olive oil, cumin, turmeric, cinnamon, ginger powder, and sea salt. Toss to evenly coat.
- Scatter the chickpeas on a baking sheet and roast in the oven for about 20-30 minutes, or until crispy.
- Remove the chickpeas from the oven and allow them to cool before you put them on the salad.
- Add the kale, pumpkin seeds, dried cranberries, pomegranate arils, and avocado to a large bowl and mix well to combine. Add the chickpeas to the bowl and set aside.
For the Vinaigrette
- Add all of the ingredients to a small bowl and whisk to combine. Taste and adjust seasonings as needed.
- Drizzle about 1/4 cup of dressing over the salad and toss to coat the ingredients. Serve and enjoy.
