Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a medium bowl, toss the thoroughly dried chickpeas with 1 tablespoon of olive oil, cumin, turmeric, cinnamon, salt, and pepper until well coated.
Step 3: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until crispy and golden brown. Set aside to cool slightly.
Step 4: While chickpeas are roasting, prepare the vinaigrette. In a small bowl, whisk together apple cider vinegar, 2 tablespoons olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Step 5: In a large salad bowl, add the chopped kale. Drizzle a tiny amount of olive oil (about 1 teaspoon, optional) and gently massage the kale with your hands for 1-2 minutes until it softens slightly. This step is important for tenderizing the kale.
Step 6: Add the cooled roasted chickpeas, pepitas, walnuts, dried cranberries, and pomegranate arils to the bowl with the kale.
Step 7: Pour the apple cider vinaigrette over the salad ingredients. Toss gently until all components are evenly coated.
Step 8: Serve immediately and enjoy your delicious Roasted Chickpea Fall Salad!