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Top shot of roasted chickpea fall salad in a grey bowl with forks.

Lunch | 11.09.20

Roasted Chickpea Fall Salad

This delicious Roasted Chickpea Fall Salad is crisp and hearty! Made with chopped kale, crunchy pepitas, walnuts, pomegranate arils, dried cranberries and chickpeas roasted with oil, turmeric, cumin, and cinnamon, this salad is one of the BEST for fall. Top it off with a sweet or savory vinaigrette and enjoy!

Jump to Recipe Print Recipe

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!

Top shot of roasted chickpea fall salad in a white bowl on a wood cutting board.

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!

  • Ingredients for a fall salad recipe.
  • Ingredients for tandoori roasted chickpeas.

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!

Angled shot of roasted chickpea 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:

  • Chickpeas with tandoori seasoning and olive oil on a baking sheet.
  • Styled top shot of a roasted chickpea fall salad in a white bowl with pomegranate arils and vinaigrette.

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!

Roasted chickpeas on a baking sheet lined with parchment paper.

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.

Close up shot of roasted chickpea fall salad.

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!

Top shot of roasted chickpea fall salad in a grey bowl with forks.
5 from 18 votes
Print Recipe

Roasted Chickpea Fall Salad

This delicious Roasted Chickpea Fall Salad is crisp and hearty! Made with chopped kale, crunchy pepitas, walnuts, pomegranate arils, dried cranberries and chickpeas roasted with oil, turmeric, cumin, and cinnamon, this salad is one of the BEST for fall. Top it off with a sweet or savory vinaigrette and enjoy!
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 457 kcal
Author: Christine McMichael

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.

Nutrition

Calories: 457 kcal | Carbohydrates: 41 g | Protein: 14 g | Fat: 29 g | Saturated Fat: 4 g | Sodium: 186 mg | Potassium: 639 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 10040 IU | Vitamin C: 123 mg | Calcium: 168 mg | Iron: 3 mg
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




14 Comments

  1. FOODHEAL says:

    November 9, 2020 at 11:08 pm

    5 stars
    Roasted chickpeas are something. I love your curry version.

    Reply
  2. Julie says:

    November 9, 2020 at 6:49 pm

    5 stars
    What an amazing chickpea salad! The pomegranate is perfect with this and is so nice and tart. Love it!

    Reply
  3. Audrey says:

    November 9, 2020 at 6:39 pm

    5 stars
    Not only tasty but a very beautiful recipe.

    Reply
  4. Deborah Brooks says:

    November 9, 2020 at 12:36 pm

    5 stars
    My kind of salad for sure! I love the all the spices and flavors of this salad

    Reply
  5. Lisa Jacoby says:

    September 2, 2020 at 9:28 pm

    5 stars
    We are always looking for delicious chick pea recipes!

    Reply
  6. Mama Maggie's Kitchen says:

    September 2, 2020 at 4:05 am

    5 stars
    This Chickpea Fall Salad is super yummy! Really love this.

    Reply
  7. Robyn says:

    September 1, 2020 at 1:37 am

    5 stars
    This looks incredible, and packed full of goodness. Yum!

    Reply
  8. Emily Woodward says:

    September 1, 2020 at 12:40 am

    5 stars
    This recipe is perfect for fall. I especially love the pumpkin seeds in it.

    Reply
  9. Linda says:

    August 31, 2020 at 7:02 pm

    5 stars
    This is my kind of salad. Love all the ingredients you have here and how light it is!

    Reply
  10. Chef Dennis says:

    August 31, 2020 at 6:38 pm

    5 stars
    What a delicious and light salad! It will be making an appearance at my house soon!!

    Reply
  11. Capri Lilly says:

    August 31, 2020 at 6:21 pm

    5 stars
    I love the crunchiness that the seeds add to the salad! SO good! Thanks for the recipe

    Reply
  12. Alexandra Cook says:

    August 31, 2020 at 6:06 pm

    5 stars
    Love the fresh flavours in this delicious salad!

    Reply
  13. Taleen | Just As Tasty says:

    August 31, 2020 at 2:34 pm

    5 stars
    I love finding new ways to use chickpeas! This salad looks so healthy and flavorful!

    Reply
  14. Angela says:

    August 31, 2020 at 10:19 am

    5 stars
    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.

    Reply

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