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.

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When it comes to roasting chickpeas, you want to make sure that they are sufficiently crispy prior to adding them to the chickpea salad. In order to fully crisp them up, pat them dry between paper towels, and then add them to the baking sheet with the oil and seasonings.

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In theory, salads are wonderful meals or appetizers. They have vegetables, occasional fruit, and integral nutrients like fiber, protein, healthy fats, vitamins, and minerals. Salads are hit or miss, though, depending on their execution and ingredients. Nobody wants a lackluster salad that is bland and leaves you hungry, right? Well, it’s a good thing that this recipe isn’t one of those boring salads.

This salads checks all the boxes that you want from a salad: varying textures, filling, sweet, salty, herbaceous, variety, and more. The tangy lemon herb dressing complements the herb-roasted chickpeas, which provide essential fiber and plant-protein. When it comes to roasting chickpeas, you want to make sure that they are sufficiently crispy prior to adding them to the salad. In order to fully crisp them up, pat them dry between paper towels, and then add them to the baking sheet with the oil and seasonings.

While the chickpeas are roasting, you can prepare the salad and the dressing. The lemon zest is an integral component to the dressing, as it adds a uniquely tart flavor. The maple syrup, however, balances this tartness, making for an enjoyable eating experience. Additionally, the herbs that you use in the chickpeas are also incorporated into the dressing, making a distinct connection of flavor throughout. We hope you love this salad as much as we do! Just make sure that you eat it after or before you cleanse, as you cannot eat chickpeas while cleansing.

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Who said you need a stove to make a protein-packed, fiber-rich, incredibly tasty meal? The Western way of thought is that you need to cook food if you want to fill up. This couldn’t be further from the truth, and this chickpea salad is proof of that. This recipe is perfect during the Maintenance Period.

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One of the best things you can do for your body when you finish cleansing is to give it light and easy meals to digest. The transitional period, as many people refer to it, is an integral stepping stone to life after cleansing. The foods you consume during this period often dictate what you continue to eat as the weeks go on. If you go directly for the unhealthy, processed, fried, and meat-centric foods, your body will continue to crave those things as life moves on. An integral part of the transitional period is to introduce healthier foods to the body that supply it with essential nutrients.

The combination of kale, chickpeas, and the hemp seed dressing (which is actually cleanse-approved!) provides the body with protein, vitamin K, fiber, and folate. It’s the perfect light meal to fill you up! The great thing about chickpeas is that they are essentially a blank canvas. You have the ability to make them taste savory or sweet! Some people season them with taco seasonings, while others use cacao powder and agave and blend them into a chocolate hummus. We aren’t condoning the latter recipe, but we’re just saying it’s possible!

The creamy hemp seed dressing almost plays the role of ranch dressing, complementing the tangy and spicy Buffalo flavor. The acidity of the Buffalo sauce, which comes from high vinegar content, marries with the creamy herbaceous dressing. In fact, the dill in the dressing will make you think you’re eating ranch! We hope you love this post-cleanse recipe. Please let us know in the comments if you’ll continue eating it.

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Who said you need a stove to make a protein-packed, fiber-rich, incredibly tasty meal? The Western way of thought is that you need to cook food if you want to fill up. This couldn’t be further from the truth, and this chickpea salad is proof of that.

Chickpeas are some of the best pantry staples for vegans and vegetarians. They contain a lot of protein, fiber, manganese, and folate, and they are incredibly versatile. They pair beautifully with the refreshing ingredients in this salad. Make sure that you get fresh mint and parsley because those two herbs bring this salad home.

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Successfully incorporating chickpeas into a salad can be a difficult task, but we were up to the challenge. This recipe has a beautiful, citrusy zing that is refreshing and light. Feel free to decorate the salad with some of your other favorite veggies if you want to.

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This is a great low-calorie salad with a bunch of refreshing flavors. There are lots of antioxidants, healthy fats, and plant-based proteins in this salad, so eat up as long as you are not cleansing. It makes a great appetizer for dinner parties as well!

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This salad packs a nutritional, flavorful punch, so don’t hesitate to make extra! If you find that you really enjoy the dressing, you can always make more, stow it in a glass, jar, and refrigerate it for up to 5 days.

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This is the type of meal that we like to call the “I only had these ingredients so I’m making what I can” recipe. The flavor combinations and ingredients are well balanced and work well together. We definitely encourage you to use the optional toppings, but you are the chef and we respect your decisions.

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