Title: Harvest Elegance: Roasted Chickpea Fall Salad Extravaganza

Introduction: Step into the season with our exquisite Roasted Chickpea Fall Salad, a harmonious blend of flavors and textures that captures the essence of autumn. This crisp and hearty creation combines the robust goodness of chopped kale with the crunch of pepitas and walnuts, the burst of pomegranate arils, and the sweetness of dried cranberries. Elevated by roasted chickpeas seasoned with a delightful blend of turmeric, cumin, cinnamon, and ginger, this salad is a celebration of fall’s bounty. Crowned with a choice of sweet or savory vinaigrette, it promises to be one of the best additions to your fall culinary repertoire.


  • 1 15 oz. can chickpeas
  • 2 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt (or to taste)
  • 6 cups chopped kale
  • 1/4 cup pepitas
  • 1/4 cup walnut halves
  • 1/4 cup dried cranberries
  • 1/2 cup pomegranate arils
  • 1/4 cup Apple Cider Vinaigrette

Detailed Instructions:

  1. Begin the culinary journey by preheating your oven to 400 degrees F, setting the stage for the roasting perfection of chickpeas.
  2. In a culinary alchemy, combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt, ensuring each legume is generously coated with the aromatic blend of spices.
  3. Spread this delightful concoction on a baking sheet, creating a canvas for roasting. Allow the chickpeas to dance in the heat for approximately 20-30 minutes, or until they transform into golden, crispy nuggets of flavor.
  4. While the chickpeas undergo their magical transformation, assemble the salad ensemble. Toss together the vibrant kale, crunchy pepitas, earthy walnut halves, sweet dried cranberries, and the jewel-like pomegranate arils in a bowl.
  5. Introduce the roasted chickpeas into this symphony of flavors, creating a crescendo of textures and tastes that define this fall salad.
  6. Seal the masterpiece with the drizzle of Apple Cider Vinaigrette, a choice that can swing between sweet or savory, depending on your palate’s desire.
  7. Delight in the feast for the senses as you toss the salad, ensuring each ingredient is coated with the rich vinaigrette, promising a taste experience beyond compare.

Additional Notes: Feel free to customize your greens – whether it’s kale, spinach, or arugula, the choice is yours. For convenience, use a salad chopper and bowl to create finely chopped kale.

Storage Tips: To keep the freshness intact, store this fall salad in a sealed salad bowl or airtight container in the refrigerator, allowing you to relish its vibrant flavors for up to 2 days.

Nutritional Information: Indulge guilt-free in this nutrient-rich Roasted Chickpea Fall Salad. Packed with wholesome ingredients, each serving offers a burst of fall-inspired goodness. With 457 kcal, 41g of carbohydrates, 14g of protein, and 29g of fat, this salad is not just a visual delight but also a nutritious addition to your seasonal culinary delights.

Conclusion: Experience the taste of fall with our Roasted Chickpea Fall Salad – a culinary journey that encapsulates the vibrancy and flavors of the season. Elevate your dining experience with this carefully crafted recipe that brings together the best of autumn’s bounty. Whether enjoyed as a standalone meal or a delightful side, this salad is a testament to the artistry of seasonal cooking. Delight in the colors, savor the flavors, and relish the goodness of fall with every bite.

Roasted Chickpea Fall Salad


1 15 oz. can chickpeas
▢2 Tbsp olive oil
▢1/2 tsp cumin
▢1/2 tsp turmeric
▢1/2 tsp cinnamon
▢1/4 tsp ginger
▢1/4 tsp salt (or to taste)
▢6 cups chopped kale
▢1/4 cup pepitas
▢1/4 cup walnut halves
▢1/4 cup dried cranberries
▢1/2 cup pomegranate arils
▢1/4 cup Apple Cider Vinaigrette


  • Preheat oven to 400 degrees F.
  • Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt together.
  • Spread the chickpeas out on a baking sheet and roast for about 20-30 minutes, or until golden and crispy.
  • Toss the chopped kale, pepitas, walnuts, pomegranate arils, dried cranberries, and vinaigrette together.
  • Add in the roasted chickpeas, toss, and enjoy!