Ingredients
Chickpeas and Seasonings
- 1 15 oz. can chickpeas
- 2 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt (or to taste)
Salad Base and Toppings
- 6 cups chopped kale
- 1/4 cup pepitas
- 1/4 cup walnut halves
- 1/4 cup dried cranberries
- 1/2 cup pomegranate arils
Dressing
- 1/4 cup Apple Cider Vinaigrette
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chickpeas.
- Season Chickpeas: In a bowl, combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ground ginger, and salt. Mix well to evenly coat the chickpeas with the spices and oil.
- Roast Chickpeas: Spread the seasoned chickpeas evenly on a baking sheet. Roast in the oven for about 20 to 30 minutes, stirring halfway through, until they turn golden brown and become crispy.
- Prepare Salad: While the chickpeas roast, place the chopped kale, pepitas, walnut halves, dried cranberries, and pomegranate arils into a large mixing bowl.
- Toss Salad: Add the apple cider vinaigrette to the kale mixture and toss to combine evenly.
- Combine and Serve: Once chickpeas are roasted and cooled slightly, add them to the salad bowl. Toss everything together and serve immediately for a satisfying crunch and fresh flavor.
Notes
- For extra crispiness, spread chickpeas in a single layer when roasting to ensure even cooking.
- Feel free to substitute kale with spinach or arugula if preferred.
- Adjust seasoning and salt according to taste.
- Walnuts can be toasted lightly to enhance their flavor.
- This salad is best served fresh to maintain the crunch of roasted chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
