Cooking with Marissa: Autumn Salad with Spicy Chickpeas

Cooking with Marissa: Autumn Salad with Spicy Chickpeas

Co-op Cooks

Hello anyone who may be reading this! I am sorry to say that you are stuck with me this week. Grace, graciously, let me have fun with Co-op Cooks this week and I promptly forgot. So here is my very belated Co-op Cooks post. I decided to make a tasty salad. Now, I know some of you may be saying to yourselves “Why?? Why make something so banal and every day as a salad?” but hear me out. I decided to make a salad for a few reasons. First, I do not eat nearly enough leafy greens. Second, salad really isn’t all that boring! In fact, I would go so far as to say that salads are the tabula rasa of the culinary world. Your only limits when making a salad are your own imagination (corny as that saying may be). Lastly, they can be quick and easy. I cannot adequately express how often I come home and dread the idea of figuring out what to make for dinner, but dread not all my fellow procrastinators, salad is here to save the day! The recipe I made came courtesy of the Potsdam Food Co-op and the wonderful selection of recipes located next to the register (curated by our very own amazing Laurie). This Autumn Salad with Spicy Chickpeas is fun, filling, and quick, with just enough autumnal flare to get you excited for the changing seasons.

Autumn Salad with Spicy Chickpeas

Note: This salad is easily customized! Feel free to make substitutions and experiment with fun fall flavors. You can make this recipe vegan by subbing your favorite vegan cheese or cheese substitute.
1 hr 10 mins
Course Appetizer, Main Course, Salad
Servings 6


  • 1 Sheet Pan
  • Parchment Paper *not wax paper*



  • 1/2 tsp Dijon Mustard
  • 1/4 Cup Olive Oil
  • 1/2 tsp Lemon Juice If using fresh squeezed one large lemon should be enough
  • 1 tsp Sherry Vinegar Really any vinegar is fine
  • 1/2 tbsp Chopped Fresh Mint


  • 1 12oz Can Chickpeas Rinsed and Drained
  • 2 tbsp Olive Oil
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Cayenne
  • 1 tbsp Minced Garlic
  • 1/2 tsp Salt

Sweet Potatoes

  • 3 Sweet Potatoes Peeled and Chopped
  • 2 tbsp Olive Oil
  • Salt to taste
  • Black Pepper


  • 1 Package Spinach Local is a great option!
  • 1/3 Cup Sliced Almonds Sub any crunchy nut or seed. I used roasted salted pumpkin seeds!
  • 1/3 Cup Cranberries sweetened or unsweetened
  • 1/3 Cup Thinly Sliced Red Onion
  • Goat Cheese



  • Whisk all ingredients together!

Chickpeas and Sweet Potatoes

  • Preheat oven to 400 degrees Fahrenheit and line sheet pan(s) with parchment paper.
  • Toss chickpeas with olive oil, spices, garlic, and salt until fully coated and pour out onto the pan. Make sure the chickpeas are in a single layer and not all bunched together.
  • Using the same bowl that you used to coat the chickpeas toss the sweet potatoes in olive oil before also turning out onto the sheet pan in a single layer.
  • Roast for about 40 minutes or until chickpeas are crispy and sweet potatoes are tender. Take out and let cool.

Salad Assembly

  • Rinse and dry spinach
  • Place spinach in bowl or platter of your choice and dress with prepared dressing.
  • Top with nuts, cranberries, and onion before crumbling in your goat cheese and adding the cooled sweet potatoes and chickpeas.
Keyword Autumn, Quick, Vegetarian
Will need to practice my photography skills, but the salad was super tasty!

Overall, I really enjoyed this recipe! The smell from the roasting sweet potatoes and chickpeas filled my little apartment with a deliciously warm scent and I had fun tinkering with the recipe. I substituted roasted pumpkin seeds and French feta (you can find this delicious cheese in the Co-op deli cooler), and I added cinnamon to my spice mixture. I would suggest throwing in other spices and herbs if you would like to highlight other fall flavors, maybe even a hint of nutmeg or thyme? When I make this salad again, I will add a touch of maple syrup to the dressing since maple is one of my favorite seasonal flavors. A smoked cheese, like our September Cheese of the Month would also be a great substitution! And just in case you were wondering, no, I did not burn down my kitchen (this time)!

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