Description
A cozy and versatile Chickpea Salad that combines hearty pantry staples with bright seasonal produce, perfect for autumn.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium apple, cored and diced
- 1 cup roasted butternut squash cubes
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted pumpkin seeds
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (205°C). Toss butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and a light sprinkling of cinnamon. Roast for 20–25 minutes until tender and slightly caramelized. Let cool.
- In a large bowl, combine drained chickpeas, diced apple, roasted squash, sliced red onion, and parsley.
- Whisk together remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Taste and adjust acidity or sweetness as needed.
- Pour dressing over the salad and toss until everything is evenly coated. Gently fold in crumbled feta and toasted pumpkin seeds just before serving.
- This salad is lovely slightly warm or chilled. Serve over a bed of mixed greens or alongside warm pumpkin bread.
Notes
Drain and rinse chickpeas well. Roast squash until caramelized for better flavor. For milder onion flavor, soak in cold water. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean