Roasted Squash and Chickpea Salad

Ingredients:

For the Marinated Chickpeas

1 -19 oz can of chickpeas, drained and rinsed

2 tsp. Chili Pepper with Garlic Oil

2 Tbsp. Balsamic Vinegar with Maple Syrup 

1 tsp. Savory Herb Seasoning 

1 tsp sea salt

1/2 tsp black pepper

For the Balsamic Vinaigrette

3 Tbsp. Balsamic Vinegar with Maple Syrup

2 Tbsp. apple cider vinegar

2 Tbsp. extra virgin olive oil or avocado oil

1 tablespoon Dijon mustard

1 tablespoon Maple syrup 

1/2 teaspoon sea salt

1/2 tsp black pepper

2 cloves garlic, minced

For the Salad

Cubed and roasted squash of choice, about 1 cup per person.

Kale, a few big handfuls per person, de-stemmed and finely chopped.

Dried cranberries, a few tbsp per person. Hemp seeds, a few tbsp per person. Walnuts, a few tbsp per person

Directions:

To Make the Marinated Chickpeas

Place all the ingredients in a container or bowl and mix them up. Place in the fridge, covered for at least a few hours up to overnight. The longer, the better!

To Make the Balsamic Vinaigrette

Whisk all ingredients together in a small bowl or container.

To Assemble the Salad

Place the finely chopped kale in a bowl and massage with a tiny drizzle of olive oil ( and, if desired, some fresh lemon juice). Let that sit for 5 minutes. Add the roasted squash, hemp seeds, cranberries, walnuts and chickpeas. Top with a generous drizzle of vinaigrette and enjoy