Chopped Fall Harvest Salad (With Crispy Chickpeas)
Servings: 6 as a side dish
- 1 pound (450 g) sweet potatoes
- 1 can chickpeas drained and rinsed
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt plus black pepper to taste
- 1 teaspoon paprika sweet or smoked
- 1 large apple such as Honeycrisp or Pink Lady, diced
- 2 stalks celery
- ½ small red onion finely chopped
- ⅓ cup (40 g) dried cranberries
- ½ cup (50 g) pecans roughly chopped
- ¾ cup (110 g) feta cheese crumbled
For the Dressing
- 3 tablespoons (36 g) extra virgin olive oil
- 2 tablespoons (30 g) apple cider vinegar
- 1 tablespoon (20 g) maple syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon salt plus black pepper to taste
- Roast: Preheat the oven to 425°F (220°C).Peel and cut 1 pound sweet potatoes into ½-inch cubes. Drain, rinse, and dry 1 can chickpeas.Spread both on a baking sheet and toss with 1 tablespoon extra virgin olive oil, ½ teaspoon salt, 1 teaspoon paprika, and black pepper.Roast for 20–25 minutes, until the potatoes are tender and lightly browned and the chickpeas are crispy. Let cool for 5–10 minutes.
- Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, ½ teaspoon salt, and pepper until combined.
- Assemble: Dice 1 large apple, thinly slice 2 stalks celery, finely chop ½ small red onion, and roughly chop ½ cup pecans.Add the roasted sweet potatoes and chickpeas to a large bowl with pecans, ⅓ cup dried cranberries, celery, onion, apple, and ¾ cup feta cheese.
- Toss: Pour the dressing over the salad and toss gently until everything is coated.Transfer to a serving platter and enjoy!Tip: If making ahead, keep the dressing separate and toss just before serving to prevent soggy ingredients.
Substitutions
- Sweet potatoes → Butternut squash, delicata squash, or carrots.
- Chickpeas → White beans or cooked lentils (less crispy).
- Extra virgin olive oil → Avocado oil.
- Paprika → Chili powder or ground cumin.
- Apple → Pears or crisp green apples.
- Celery → Fennel or cucumber.
- Red onion → Shallots or green onions.
- Dried cranberries → Raisins, chopped dates, or dried cherries.
- Pecans → Walnuts, almonds, or pumpkin seeds.
- Feta cheese → Goat cheese or shaved Parmesan.
- Apple cider vinegar → Lemon juice or white wine vinegar.
- Maple syrup → Honey.
- Dijon mustard → Whole-grain mustard.
- Dry the chickpeas: Drain well or pat dry for crispier results.
- Cut evenly: Dice sweet potatoes into ½-inch cubes for even roasting.
- Don't overcrowd: Spread everything in a single layer for better browning.
- Use crisp apples: Honeycrisp or Pink Lady work best.
- Toast the pecans: 3–5 minutes in a dry skillet for extra flavor.
- Cool before mixing: Let roasted ingredients cool for 5–10 minutes.
- Prevent browning: Toss chopped apples with lemon juice if making ahead.
- Dress just before serving: Keeps everything crunchy and prevents soggy sweet potatoes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the fresh ingredients lose their crunch.
