So, I was standing in my kitchen yesterday afternoon and thought that I should make a delicious fall salad, something to bring out the beautiful colours of fall vegetables that have been available so far in my organic delivery box… It’s easy in the summer to make colourful salads, but we forget that fall veggies can be pretty colourful too! So, I came up with this amazing veggie salad with crunchy chickpea croutons, which is fairly simple to make, and was quite a success!
I wanted to make something to put on top to add a bit of crunchy texture and flavour, so I made some chickpea croutons. Super delicious and ultra easy to make! Yum!
This salad is great as an appetizer for 6 people, or as a meal for 2 people. Great for lunches too!
Fall Veggie Salad with Chickpea Croutons and Lemon Mustard Dressing | Vegan, Gluten-Free
Bring the beautiful colours of fall into your salad with this recipe for a veggie salad with crunchy chickpea croutons and a lemon-mustard dressing.
- 398 ml chickpeas rinsed
- 1/4 tsp dry garlic granules or powder
- 1/2 tsp paprika powder
- black pepper to taste
- 1/4 tsp sea salt
- 1 1/2 cup organic Swiss chard washed, leaves finely chopped
- 3 Tbsp fresh parsley washed, chopped
- 1 watermelon radish peeled
- 1 yellow beet peeled
- 1 small carrot washed
- 1/4 organic English cucumber washed
- 1/2 cup diced butternut squash peeled
- 1/2 cup pickled beets
- 1/4 cup pickled red onion
- 2 lemons juiced
- 3 Tbsp old-fashion mustard (grainy)
- 2 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
- 1/3 cup extra-virgin olive oil
- 1/4 tsp sea salt
- In a small mixing bowl, mix the chickpeas with the paprika, garlic and sea salt. Put in a single layer on a cookie sheet (lined with parchment paper), and bake at 400F for about 25-30 minutes. You want them to start being crunchy without being too hard, or burnt. You can turn off the oven but leave them in for an additional 10-15 minutes.
- For the salad, cut the root veggies in paper-thin slices, or as thin as you can (I used a mandoline).
- Use a vegetable peeler for the carrot.
- Mix the salad dressing in a mason jar. Shake before using.
- Assemble the salad, drizzle generously with the dressing and mix, then add the chickpea croutons on top.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 346kcal | Fat: 17g | Saturated fat: 2g | Sodium: 666mg | Potassium: 693mg | Carbohydrates: 42g | Fiber: 10g | Sugar: 15g | Protein: 9g | Vitamin A: 5825% | Vitamin C: 41.1% | Calcium: 103% | Iron: 3.9%