Easy Thanksgiving Salad with Roasted Chickpeas Recipe: Crunchy Autumn Colors That Steal the Spotlight

Want a Thanksgiving salad that shines without stealing the oven’s thunder? This one brings color, crunch, and easy bragging rights. Holiday dinners can be delicious, but greens often get left behind like an uninvited guest. That’s why this salad pairs crispy roasted chickpeas with bright apples and cranberries, bringing holidays to the plate. Roasted chickpeas add a satisfying crunch and protein, so your plate looks prepared for a parade. They crackle in the oven with paprika and garlic powder, giving autumn vibes without a lab coat. Grab a chair at the table—we’re building this festive bowl.

Equipment

Must-haves

• 1 sheet pan (rimmed) for roasting the chickpeas
• 2 mixing bowls (one for salad, one for dressing)
• 1 sharp knife
• 1 cutting board
• Measuring spoons
• Small whisk or fork for dressing
• Salad servers or tongs

Nice-to-haves

• Paring knife
• Food scale (optional for precise work)
• Mason jars for dressing prep or storage
• Citrus zester for a bright finish

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste
• 4 cups mixed greens (romaine, arugula, or spinach)
• 1 cup diced apples (Honeycrisp preferred)
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/4 cup toasted pumpkin seeds
• For dressing:
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Note: The dressing is friendly with a little tart and a little sweet—adjust to your crowd’s mood. For extra autumn vibes, stir in a pinch of cinnamon or nutmeg if you’re feeling fancy. Tip: If you’re short on time, you can roast the chickpeas up to 1 day ahead. Just cool completely and store in an airtight container. Dress the greens just before serving so they stay crisp.

Instructions

1. Preheat your oven to 400°F (200°C). In a bowl, toss the chickpeas with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cumin, and a pinch of salt and pepper.
2. Spread the chickpeas in a single layer on the sheet pan. Roast for 20–25 minutes, shaking the pan halfway for even crunch.
3. Meanwhile, whisk together the dressing: 3 tablespoons olive oil, 1 tablespoon cider vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper.
4. In a large bowl, combine the greens, diced apples, cranberries, and cheese (if using). Give it a gentle toss so everything looks like it belongs at the party.
5. Add the warm chickpeas to the salad. Drizzle with dressing and toss until everything is lightly coated and glistening with optimism.
6. Sprinkle toasted pumpkin seeds on top, adjust seasoning, and serve immediately. If you can resist, let it sit for 5 minutes so flavors mingle like relatives at a family reunion.

That’s the kind of salad that says, “I came for the turkey, but I stayed for the greens.” If you’re feeding a crowd, this scales up beautifully—just double the batch and keep the dressing on the side. What You Need To Know: This Easy Thanksgiving Salad with Roasted Chickpeas is the cozy, colorful side (or a light main) your spread didn’t know it needed. The crunch comes from chickpeas roasted to crisp perfection, while apples and cranberries add brightness you won’t be able to stop eating. Tip: If you want the salad to be vegan, skip the cheese. Your plant-based guests will still get a festive crunch and tangy dressing without missing a beat.

Tips

– For extra crispiness, dry the chickpeas thoroughly after rinsing. Wet beans don’t roast; they steam, and that’s not the vibe here. – If you’re prepping ahead, keep the dressing separate and toss just before serving to keep greens from wilting.

Variations

– Swap in roasted squash or roasted butternut for a sweeter, heartier version. Add a handful of quinoa for a more substantial salad. – Use kale or arugula instead of mixed greens for a peppery bite and extra resilience against dressing.

Serving suggestions

– This salad makes a fantastic side to turkey, ham, or roast beef, and it’s equally happy on its own as a light main. It’s the salad that tells your guests you planned something fun—and then remembered the butter at the last minute. – Serve with crusty bread or a warm loaf for scooping, and consider a light yogurt-based topping on the side for dairy lovers who want a little creaminess without drowning the greens.