Only five ingredients, three from the Co-Op

Hello and welcome to another installment of Cooking with Grace. Although it should be Baking with Grace, well maybe not since these are not baked. Anyways, welcome! I am glad you are here. I decided to do a dessert this week because frankly my sweet tooth has been out of control the last few days. So to the interwebs I traveled to see if I could find something that satisfied the sweet monster but didn’t make me feel super guilty after. A fine line to balance, I tell you what. After a few failures, we won’t go into those, I stumbled across this little gem by Erin Lives Whole. It was fairly quick to make, gluten free, and most importantly, delicious. To the recipe!

Autumn Salad with Spicy Chickpeas

Co+op

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.

Print Recipe

1 hr 10 mins

Course Appetizer, Main Course, Salad

Servings 6

Equipment

1 Sheet Pan
Parchment Paper *not wax paper*

Ingredients

Dressing

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

Chickpeas

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

Salad

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

Instructions

Dressing

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

So there you have it. A week or so of sweet monster satisfyers. It came out a little crumbly in spots but do not throw those crumbles away! They are most excellent in yogurt. The bonus this week was watching the skeptical teenager not only give the finished product the thumbs up but having them ask if they could share it with their friends who said it was amazing! I got to be a sneaky mom and give them something sweet that was also good for them! That’s all for this week, friends. If you have any questions, comments or would just like to let me know how it turned out when you make it, email me at leadcashier@potsdamcoop.com Thanks for stopping by! See you next time!

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