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Chickpea and Pomegranate Autumn Salad
Chickpea and Pomegranate Autumn Salad
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Ingredients
- 1 bunch curly kale, or about 5-6 stalks
- 1 can chickpeas, drained and rinsed
- ⅓ cup olive oil, plus 1 tablespoon
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¼ teaspoon Morton & Bassett Turmeric
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¼ teaspoon Morton & Bassett Ground Ginger
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¼ teaspoon Morton & Bassett Ground Cinnamon
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¼ teaspoon Morton & Bassett Ground Cumin
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¼ teaspoon Morton & Bassett Ground Nutmeg
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1 teaspoon Morton & Bassett Garlic Powder
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½ teaspoon Morton & Bassett Fine Ground Black Pepper
- 1 cup walnuts
- ¼ cup pumpkin seeds
- ¼ cup dried cherries
- 1 cup pomegranate seeds
- 2 tablespoons maple syrup
- ⅓ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- ¼ lemon, juiced
Directions
Preheat the oven to 400°F.
Set drained chickpeas on a parchment lined baking sheet. Add 1 tablespoon olive oil, M&B Turmeric, M&B Ground Ginger, M&B Ground Cinnamon, M&B Ground Cumin, and M&B Ground Nutmeg. Mix to evenly cover all the chickpeas with spices. Set in the oven for 25-30 minutes.
- To make the salad dressing, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, M&B Garlic Powder, and M&B Fine Ground Black Pepper. Mix thoroughly and set aside.
- In a large salad bowl, add roughly chopped kale with stems removed and gently massage for 1-2 minutes. Top the kale with walnuts, pumpkin seeds, pomegranate seeds, roasted chickpeas, and dried cherries. Drizzle the dressing on the salad and toss.