Autumn Salad with Spicy Chickpeas

This celebratory autumn salad makes a spectacular presentation on a colorful platter, surrounded with toasted triangles of pita cheese and an assortment of olives. You’ll want to roast extra spicy chickpeas, since these are an addictive snack all by themselves.

Autumn Chickpea Salad

Prep Time

15 minutes

Cook Time

55 minutes


6 Servings


1⁄2 teaspoon Mustard, Dijon
1⁄4 cup olive oil
1⁄2 teaspoon lemon juice
1 tablespoon sherry vinegar
1⁄2 tablespoon mint, fresh (finely chopped)
1 1⁄2 cups chickpeas (soaked, cooked, and drained )
4 tablespoons olive oil (divided)
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon garlic (peeled and minced)
1⁄2 teaspoon cayenne pepper
1 1⁄2 teaspoons sea salt (divided)
3 sweet potato (peeled)
1⁄2 teaspoon black pepper
1⁄3 pound spinach (fresh)
1⁄3 cup almonds (sliced)
1⁄3 cup cranberries, dried
1⁄3 cup onion, red (thinly-sliced)
3 ounces cheese, goat (crumbled, optional )
  pita bread (for serving)


Heat oven to 400 degrees F. While the oven heats, whisk together the mustard, olive oil, lemon juice and vinegar. Add the mint; season with salt and pepper to taste.

Line two sheet pans with parchment paper. Toss chickpeas with 2 tablespoons olive oil, spices, garlic and ½ teaspoon salt; pour onto a sheet pan and roast in the oven for 20 minutes. While the chickpeas roast, halve the sweet potatoes and cut crosswise into half-moons. Toss with remaining olive oil, salt and black pepper. Spread onto the second pan. Set timer for an additional 20 minutes and roast until potatoes are done and chickpeas are crisp.

Arrange spinach on a platter; top with prepared veggies, chickpeas, almonds and cranberries, and sprinkle with goat cheese if desired.


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