Roasted Chickpea Fall Salad with Apple Cider Vinaigrette

INGREDIENTS

• 1 15 oz can chickpeas, drained and rinsed well
• ½ tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon turmeric
• ½ teaspoon cinnamon
•  ¼ teaspoon ginger
• ¼ teaspoon salt 
•  6 cups finely chopped kale
• ¼ cup pepitas (pumpkin seeds), unsalted
• ¼ cup walnut halves
•  ¼ cup dried cranberries
• ½ cup pomegranate arils
• 4 tablespoons Apple Cider Vinaigrette, divided (see recipe below)
   

DIRECTIONS

1.  Preheat oven to 400oF.  After you’ve thoroughly rinsed the chickpeas, pat them dry using paper towels – the drier, the better!
2. Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt.
3. Spread the chickpeas out on a baking sheet – remove any chickpea skins that peeled off during drying. Roast for about 20-30 minutes, or until golden and crispy.
4. In a large serving bowl, toss the chopped kale with 1 tablespoon of the vinaigrette. Add pepitas, walnuts, dried cranberries, pomegranate arils, and remaining 3 tablespoons vinaigrette.
5. Add the roasted chickpeas, toss, and enjoy!  Drizzle with additional vinaigrette as needed.
    

VARIATIONS & TIPS

• Feel free to use kale, spinach, or arugula - any type of green would be delicious! 
• Store the salad in a sealed salad bowl or airtight container in the refrigerator to keep it fresh for up to 2 days.  The salad will keep best if you wait and add the dressing just before you are ready to serve it.
• Try dried tart cherries instead of dried cranberries. Make sure to check the added sugar content on the Nutrition Facts label to guide your choice.
• Pecans or sunflower seeds could work instead of walnuts or pepitas. Any nut/seed combo that you prefer is great!  Just check the sodium content on the label and look for unsalted or lightly salted.
• If you’re using raw nuts/seeds, you can roast them by adding them to the chickpeas for the last 5-10 minutes of roasting time. 
   

NUTRITION FACTS

YIELD: 6 servings (approximately 1 heaping cup per serving)

Calories: 198 per serving, Carbohydrates: 21g, Fiber: 5.3g, Sugar: 9.4g (5g added sugar), Protein: 6g, 
Fat: 11.2g, Saturated fat: 1.4g, Cholesterol: 0mg, Sodium: 226mg

*Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on including dried cranberries and 4 tablespoons (2 servings) of the vinaigrette.
 

SOURCE: Adapted from Jar of Lemons

Apple Cider Vinaigrette

INGREDIENTS

• 1/3 cup apple cider vinegar
• 1/3 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or honey
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
   

DIRECTIONS

1.  Combine the ingredients in a mason jar or bowl with a tight-fitting lid.
2. Shake or whisk the ingredients together until well-blended.
3. Pour over salad and enjoy!
4. Store in a sealed container in the refrigerator for up to 2 weeks.

NUTRITION FACTS

YIELD: 8 servings (approximately 2 tablespoons per serving)

Calories: 93 per serving, Carbohydrates: 2.4g, Fiber: 0.2g, Sugar: 1.6g (1.5g added sugar), Protein: 0.2g, 
Fat: 9.1g, Saturated fat: 1.2g, Cholesterol: 0mg, Sodium: 91mg

*Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on including maple syrup.
Source: Adapted from Jar of Lemons