Chopped Fall Harvest Salad (With Crispy Chickpeas)

Instructions

1. 01

   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.

2. 02

   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.

3. 03

   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.

4. 04

   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.