Embrace the rich tapestry of fall flavors with the delectable Roasted Chickpea Fall Salad, a culinary masterpiece that brings together the robust earthiness of roasted chickpeas and an array of autumn-inspired ingredients. In this hearty yet refreshing dish, the nutty undertones of chickpeas are elevated to crispy perfection through a harmonious blend of cumin, smoked paprika, and garlic powder, resulting in golden nuggets of savory goodness.

Complementing this protein-packed star are the roasted treasures of the season—caramelized butternut squash and Brussels sprouts. These succulent additions add a touch of sweetness and a satisfying depth to the salad, transforming it into a celebration of fall’s bountiful harvest. The crispness of mixed salad greens provides a refreshing contrast, while thinly sliced apples, dried cranberries, and pumpkin seeds contribute vibrant bursts of flavor and texture.

To bring all these elements together, a luscious balsamic vinaigrette, kissed with maple syrup and Dijon mustard, serves as the perfect dressing. This blend of sweet, tangy, and savory notes enhances the autumnal symphony, creating a salad that is not only visually stunning but also a delight to the taste buds.

Whether served as a wholesome lunch or a vibrant side dish, this Roasted Chickpea Fall Salad is a testament to the beauty of seasonal eating. The marriage of hearty roasted components with the crispness of fresh produce offers a delightful medley that captures the essence of fall in every bite. Sprinkled with crumbled feta cheese for a touch of creaminess, this salad stands as a delicious ode to the abundance of the season, inviting you to savor the warmth and richness of autumn with every forkful.

Roasted Chickpea Fall Salad.


For the Roasted Chickpeas:

  • 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Fall Salad:

  • 6 cups mixed salad greens (e.g., spinach, arugula, and/or kale)
  • 1 cup butternut squash, peeled and diced
  • 1 medium apple, cored and sliced
  • 1/2 cup pecans or walnuts, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons balsamic vinaigrette dressing (or dressing of your choice)


  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Spread the chickpeas in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes or until crispy, shaking the pan occasionally for even roasting. Set aside.
  4. In a separate bowl, toss the diced butternut squash with a bit of olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes or until tender.
  5. In a large salad bowl, combine the mixed greens, roasted chickpeas, roasted butternut squash, apple slices, chopped nuts, and dried cranberries.
  6. Drizzle the balsamic vinaigrette over the salad and toss until everything is well combined.
  7. Serve the fall salad immediately, and enjoy!

Nutritional Information (Approximate per serving):

This information can vary based on specific ingredient quantities and variations in the recipe. Below is a general estimate.

  • Calories: 350-400 kcal
  • Protein: 10-15g
  • Carbohydrates: 50-60g
    • Dietary Fiber: 12-15g
    • Sugars: 20-25g
  • Fat: 15-20g
    • Saturated Fat: 1.5-2g
    • Monounsaturated Fat: 8-10g
    • Polyunsaturated Fat: 4-5g
  • Cholesterol: 0mg
  • Sodium: 400-500mg
  • Potassium: 800-1000mg
  • Vitamin A: 200-300%
  • Vitamin C: 50-70%
  • Iron: 3-4mg