Roasted Chickpea Fall Salad

🍂 Vegan Roasted Chickpea Fall Salad

Ingredients

Roasted Chickpeas

• 1 can chickpeas, drained & dried

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• Salt & black pepper

Salad

• 3 cups mixed greens (spinach, arugula, or kale)

• 1 cup roasted sweet potato cubes (or butternut squash)

• ½ cup shredded red cabbage

• ¼ cup dried cranberries or raisins

• ¼ cup toasted walnuts or pumpkin seeds

Maple Mustard Dressing

• 2 tbsp olive oil

• 1 tbsp maple syrup

• 1 tbsp mustard

• 1 tbsp apple cider vinegar

• Salt & pepper to taste

Instructions

1. Roast chickpeas
   Preheat oven to 200°C (400°F).
   Toss chickpeas with olive oil and spices.
   Roast 25–30 minutes, shaking halfway, until crispy.

2. Prepare veggies
   Roast sweet potatoes with a little oil and salt until tender and caramelized (about 25 minutes).

3. Make dressing
   Whisk all dressing ingredients until smooth.

4. Assemble
   Add greens to a bowl. Top with roasted chickpeas, sweet potatoes, cabbage, cranberries, and nuts.
   Drizzle with dressing and toss gently.