Autumn Salad with Roasted Chickpeas

Servings: 4 as a side Total Time: 35 minutes

Ingredients

4 cups greens (your choice: mixed greens, kale, spinach)

1/2 cup pomegranate seeds

1 medium apple, thinly sliced (I recommend Fuji or honey crisp)

2-3 Tbsp crumbled goat cheese

2-3 Tbsp pumpkin seeds

2-3 Tbsp walnuts or sliced almonds

Simple Balsamic Dressing:

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

¾ Tbsp honey

pinch of salt and pepper

Roasted Chickpeas:

1 can chickpeas (Garbanzo beans) rinsed, drained, and patted dry

1 Tbsp avocado or olive oil

¼ tsp garlic powder

¼ tsp paprika

¼ tsp sea salt

Directions:

Add the greens, pomegranate seeds, apple slices, crumbed goat cheese, nuts and seeds to a large bowl.

To make the dressing: Add all of the dressing ingredients to a jar with a tightly sealed lid and shake well. If you don’t have a jar, use a small mixing bowl and a whisk to combine.

To make roasted chickpeas: Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, toss the chickpeas with the oil and seasonings. Spread the chickpeas out in a single layer on the baking sheet and roast for 10 minutes. Shake the pan, then roast for another 10 minutes, or until the chickpeas are crispy. Allow to cool.