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