Q1: What is the absolute, number one secret to truly crispy roasted chickpeas?

The secret is to get them as dry as possible before they go into the oven. After you have rinsed your canned chickpeas, spread them out on a clean dish towel or a few layers of paper towels and gently rub them until their skins are completely dry. This will allow them to roast and become crispy, rather than just steaming in the oven.

Q2: How do I make a kale salad that isn't tough or bitter?

The non-negotiable secret is to massage your kale ! By physically rubbing the tough, fibrous kale leaves with a little of the acidic and oily dressing for a minute or two with your hands, you are breaking down their tough cellular structure. This is the key that makes the kale unbelievably tender, less bitter, and much more flavorful and easy to digest.

Q3: Can I make this salad ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! For the absolute best and freshest result, it is a great idea to store all your prepared components separately in the refrigerator. The roasted chickpeas (in a loosely covered container), and the dressing will all keep beautifully. Then, you can simply assemble a fresh bowl with your kale just before serving to prevent it from getting soggy.

Q4: Can I make this recipe nut-free?

Yes! To make this recipe completely nut-free for those with allergies, simply omit the walnuts and the slivered almonds . You can add some extra, crunchy pepitas or some toasted sunflower seeds instead.

Q5: What are pepitas?

Pepitas are a type of pumpkin seed. Specifically, they come from certain varieties of pumpkins that produce seeds without a tough outer shell, or "hull." They have a wonderful, nutty flavor and a crunchy texture, and they are a fantastic, healthy garnish for all sorts of fall dishes.

Roasted Chickpea Fall Salad (with Apple Cider Vinaigrette!)

Chickpea Fall Salad (with Apple Cider Vinaigrette!)

A healthy and hearty vegan salad perfect for the autumn season. This ‘Roasted Chickpea Fall Salad’ features a base of chopped kale tossed in a simple apple cider vinaigrette. The star of the salad is the crispy, roasted chickpeas, which are seasoned with a warm spice blend of cumin, turmeric, cinnamon, and ginger. The salad is finished with a variety of classic fall toppings, including pepitas, walnuts, sweet dried cranberries, and tart pomegranate arils.

Author: Evelyn

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained
2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
6 cups chopped kale
1/4 cup pepitas
1/4 cup walnut halves
1/4 cup dried cranberries
1/2 cup pomegranate arils
For the Apple Cider Vinaigrette (inferred):
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt and pepper to taste

Instructions

Note: The recipe for the Apple Cider Vinaigrette was not provided in the source article and has been inferred.
Roast the Chickpeas: Preheat the oven to 400°F. In a bowl, toss the rinsed and dried chickpeas with olive oil, cumin, turmeric, cinnamon, ginger, and salt.
Spread the seasoned chickpeas on a baking sheet and roast for 20-30 minutes, until they are golden and crispy.
Make the Dressing: While the chickpeas roast, whisk together the ingredients for the vinaigrette: olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
Assemble the Salad: In a large bowl, combine the chopped kale, pepitas, walnuts, pomegranate arils, and dried cranberries. Pour the vinaigrette over the salad and toss to combine.
Add the warm, roasted chickpeas to the salad, toss again, and serve immediately.

Notes

This is a complete, healthy meal that is both vegan and gluten-free, perfect for meal prep.
Roasting the chickpeas is a key step that gives them a delicious, crunchy texture, which contrasts nicely with the other salad ingredients.
Massaging the kale with the dressing for a minute can help to tenderize the leaves and make them more pleasant to eat.

Find it online: https://cookupjoy.com/roasted-chickpea-fall-salad/