Roasted Squash and Chickpea Salad

INGREDIENTS

For the Marinated Chickpeas

• 1 19 oz can of chickpeas, drained and rinsed
• 2 tbsp Chili Pepper with Garlic oi
• 2 tbsp Balsamic Vinegar with Maple Syrup 
• 1 tsp Savory Herb Seasoning 
• 1 tsp sea salt
• 1/2 tsp black pepper

For the Balsamic Vinaigrette

• 3 tablespoons Balsamic Vinegar with Maple Syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil or avocado oil
• 1 tablespoon dijon mustard
• 1 tablespoon Maple syrup 
• 1/2 teaspoon sea salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced

For the Salad

• cubed and roasted squash of choice (see notes), about 1 cup per person
• kale, a few big handfuls per person, de-stemmed and finely chopped
• dried cranberries, a few tbsp per person
• hemp seeds, a few tbsp per person
• walnuts, a few tbsp per person
• 1 roasted squash 
  
  
  INSTRUCTIONS