Autumn Salad with Spicy Chickpeas
Roasted, spiced chickpeas and sweet potatoes are spectacular in this festive salad.
This celebratory autumn salad makes a spectacular presentation on a colorful platter, surrounded with toasted triangles of pita cheese and an assortment of olives. You'll want to roast extra spicy chickpeas, since these are an addictive snack all by themselves.
Recipe from National Cooperative of Grocers
Ingredients
Dressing
Dijon mustard
1/2 teaspoon
Olive oil
1/4 cup
Lemon juice
1/2 teaspoon
Sherry vinegar
1 teaspoon
Fresh mint, finely chopped
1/2 tablespoon
Salad
Chickpeas, rinsed and drains
1 15-ounce can
Olive oil
4 tablespoons, divided
Cumin
1 teaspoon
Chili powder
1 teaspoon
Cayenne
1/2 teaspoon
Minced garlic
1 tablespoon
Sea salt
1 1/2 teaspoons, divided
Sweet potatoes, peeled
3
Black pepper
1/2 teaspoon
Spinach
5 ounces
Sliced almonds
1/3 cup
Dried cranberries
1/3 cup
Red onion, thinly sliced
1/3 cup
Crumbled goat cheese (optional)
3 ounces
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6
Calories per serving: 390
- Preheat oven to 400 degrees F.
- While the oven heats, whisk together the mustard, olive oil, lemon juice, and vinegar. Add the mint; season with salt and pepper to taste.
- Line two sheet pans with parchment paper. Toss chickpeas with 2 tablespoons olive oil, spices, garlic, and 1/2 teaspoon salt; pour onto a sheet pan and roast in the oven for 20 minutes.
- While the chickpeas roast, halve the sweet potatoes and cut crosswise into half-moons. Toss with remaining olive oil, salt and black pepper. Spread onto the second pan. Set time for an additional 20 minutes and roast until potatoes are done and chickpeas are crisp.
- Arrange spinach on a platter; top with prepared veggies, chickpeas, almonds, and cranberries, and sprinkle with goat cheese if desired.