I am ALL about a good, hearty, non-boring salad. Especially when it’s as unique and delicious as this Roasted Chickpea Fall Salad! The crunchy textures of the kale, nuts, and seeds combined with tandoori-inspired roasted chickpeas and the sweet, juicy flavors of pomegranate arils and dried cranberries is a total TREAT! Top it off with a delicious Apple Cider Vinaigrette and this fall salad is next level.
Whether you’re making this fall salad as a vegan main dish or a holiday side dish, this recipe is loaded with protein, nutrition, yummy autumn flavors, and one that everyone will want more of!
Fall salad ingredients
The great thing about hearty salads like this one is that you can make them your own. Here’s what I used in this Roasted Chickpea Fall Salad, but feel free to make substitutions as needed!
Chopped Kale – Or spinach, or arugula, or any type of green that you want. You can also use this salad chopper and bowl to make your own chopped kale!
Seeds & Nuts – Pepitas, walnuts, pecans, or any of the above! Any seed or nut should work in this recipe and is great for adding texture, healthy fats, and protein.
Pomegranate Arils – I love love love pomegranate during this time of the year. However, I highly recommend purchasing pomegranate arils instead of removing them yourself – huge time saver!
Dried Cranberries – Any type of dried fruit would also work in this recipe.
Roasted Chickpeas – Olive oil, cumin, cinnamon, turmeric, ginger, a dash of salt, and a can of chickpeas makes for the yummiest tandoori-inspired roasted chickpeas!
Apple Cider Vinaigrette – Grab the recipe for my favorite Apple Cider Vinaigrette HERE! It’s so perfect for this fall salad!
How to make the BEST Roasted Chickpea Fall Salad
Making a hearty fall salad is so easy to do! In just 4 easy steps and 20-30 minutes, this salad can be completely put together and on the table with minimal effort. Here’s how to make it:
1. Roast the chickpeas in olive oil with seasoning.
2. Combine the kale, seeds, nuts, pomegranate arils, and dried fruit.
3. Toss in the roasted chickpeas.
4. Drizzle with a vinaigrette and enjoy!
More healthy salad dressing and vinaigrette ideas
- Apple Cider Vinaigrette
- Vegan Turmeric Ginger Dressing
- Creamy Avocado Lime Dressing
- Easy Classic Lemon Vinaigrette
Storing this salad
One of my favorite things about this salad is that you can actually make a big batch of it and enjoy it for up to 2 days! Store the salad in a sealed salad bowl or airtight container in the refrigerator to keep it fresh.
More fall salad ideas
- Roasted Pumpkin Salad
- Shaved Brussels Sprouts Salad
- Roasted Beets & Sweet Potato Salad
- Golden Beet Pecan Detox Salad
- Pomegranate Pecan Salad w/ Cinnamon Apples
- Turmeric Sweet Potato Pasta Salad
Loving this recipe? Be sure to let us know by giving it a rating below!
Roasted Chickpea Fall Salad
Ingredients
- 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
Instructions
- 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!
Notes
- Feel free to use kale, spinach, or arugula, or any type of green that you want. You can also use this salad chopper and bowl to make your own chopped kale, too!
- Store the salad in a sealed salad bowl or airtight container in the refrigerator to keep it fresh for up to 2 days.
Jessica says:
This may be one of the best things I have ever eaten! Wow, super impressed with this recipe. All of the flavors go so well together and I can’t wait for tomorrow when I get to eat another serving of it for lunch! If any of your other recipes are even a fraction as good as this one, they will be winners! Thanks for this recipe and please continue to do what you do!
FOODHEAL says:
Roasted chickpeas are something. I love your curry version.
Julie says:
What an amazing chickpea salad! The pomegranate is perfect with this and is so nice and tart. Love it!
Audrey says:
Not only tasty but a very beautiful recipe.
Deborah Brooks says:
My kind of salad for sure! I love the all the spices and flavors of this salad
Lisa Jacoby says:
We are always looking for delicious chick pea recipes!
Mama Maggie's Kitchen says:
This Chickpea Fall Salad is super yummy! Really love this.
Robyn says:
This looks incredible, and packed full of goodness. Yum!
Emily Woodward says:
This recipe is perfect for fall. I especially love the pumpkin seeds in it.
Linda says:
This is my kind of salad. Love all the ingredients you have here and how light it is!
Chef Dennis says:
What a delicious and light salad! It will be making an appearance at my house soon!!
Capri Lilly says:
I love the crunchiness that the seeds add to the salad! SO good! Thanks for the recipe
Alexandra Cook says:
Love the fresh flavours in this delicious salad!
Taleen | Just As Tasty says:
I love finding new ways to use chickpeas! This salad looks so healthy and flavorful!
Angela says:
I love this salad! Super good and fresh! and very fast to prepare! Thanks for the recipe, I am a salad eater and this is one of my favorites.